Golden Hour Pasta
HappyRomanticProductiveSummer Heat

Golden Hour Pasta

By Moodie Chef

There is a specific kind of evening where the light comes in at exactly that angle and everything feels possible. This pasta was made for that evening. It is fast, it is bright, it smells incredible, and it requires almost nothing from you except butter and a good lemon.

The crispy capers are the move here. They take about two minutes to fry and they transform from briny little buds into crunchy, salty, addictive things that make people ask what your secret is. Your secret is capers and patience of about ninety seconds.

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There is something about golden pasta and Italian summer that makes everything feel like a love song. Put this on and pretend you are eating outside in Crema.

Ingredients

  • 200g linguine
  • 60g butter
  • 2 tbsp capers, drained
  • 1 lemon, zest and juice
  • 2 cloves garlic, thinly sliced
  • Handful of fresh parsley
  • Salt and pepper
  • Parmesan to serve

Instructions

  1. Cook linguine al dente, reserve half a cup of pasta water before draining.
  2. Fry capers in butter over medium-high heat until crispy, about 2 minutes. Remove and set aside.
  3. Add garlic to the same pan and cook for 1 minute until golden.
  4. Toss pasta in the pan with lemon juice, zest, and a splash of pasta water.
  5. Top with crispy capers, fresh parsley, and parmesan. Season to taste.

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