Linguine with Hot Chile, Caramelized Onion & Gremolata

Linguine with Hot Chile, Caramelized Onion & Gremolata
Photo by Scott Phillips


  • 3 Tbs. fresh lemon juice
  • 4 oz. (½ cup) unsalted butter, cut into about 5 pieces
  • 1/3 cup roughly chopped fresh flat-leaf parsley
  • 1 lb. dried linguine
  • 1 large clove garlic, finely chopped
  • 1 large yellow onion, very thinly sliced
  • 2 Tbs. extra-virgin olive oil
  • + 5 more ingredients
    • ½ tsp. crushed red pepper flakes
    • 1 tsp. finely chopped lemon zest
    • 1 serrano or other fresh small, hot red or green chile, seeded and finely diced
    • Kosher salt
    • ½ cup grated Pecorino Romano; more for sprinkling

Bring a large pot of well-salted water to a boil. Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the onion and red pepper flakes, season with a big pinch of kosher salt, and cook, stirring frequently, until tender and nicely browned, about 15 minutes (reduce the heat to mediu...

View full recipe at Fine Cooking


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