Meyer Lemon Caper Linguini with Toasted Pistachios
Recipe by Andre Vippolis
6.4 ounces linguini
1 Meyer lemon
1/8 cup capers, rinsed, roughly chopped
Sicilian sea salt
A handful of raw pistachios, finely chopped or ground
Fill a large pot with water and bring to a boil. Season lightly with sea salt. Capers are the saltiness and so you will adjust seasoning prior to serving.
In a warm skillet, toast the chopped/ground pistachios until golden, being careful not to burn them. Remove from heat and spread on dinner plate to cool.
Five minutes before the pasta is done cooking, place a 12 inch flat skillet on the stove. Turn the burner on low and heat the pan until it’s hot enough to warm the ingredients without burning them. Turn the heat off.
Coat the bottom of the pan generously with olive oil. Add the capers and stir to coat. Zest the Meyer lemon directly into the pan, being careful not to get any of the white pith in the zest. Cut the lemon in half, and squeeze the juice from 1/2 the lemon into the pan. Stir to combine. Add a few grinds of black pepper and a sprinkle of Sicilian sea salt.
Once the pasta is al dente, remove it from the pot and place it directly in the warm pan with the lemon, olive oil, and caper sauce. Start stirring to coat and emulsify the sauce. If the pan feels too cold, you can turn the heat on low to warm it again and then turn it off as you are continuing to mix the sauce. Add a little more olive oil, stir to emulsify. Add a little pasta water as needed, and continue stirring to emulsify. Taste and season with salt and pepper as needed.
Plate immediately, making sure to include all the pan sauce and drippings onto the pasta. Finish with a grind of black pepper, a pinch of Maldon sea salt, and a drizzle of olive oil.
Top with the toasted fine chopped/ground pistachios and serve immediately.