Simple yet special: linguine with olives and crispy lemon-almond breadcrumbs. This olive pasta brings freshness and lightness to the plate – quick enough for an easy weeknight dinner and special enough to impress your guests.
| Preparation time | 35 min |
| Difficulty | simple |
| Servings | 4 |
Ingredients:
For the lemon breadcrumbs:
- 1 1/2 tbsp MANI Bläuel “The Family Hero” extra virgin olive oil
- 30 g breadcrumbs
- 30 g almonds, roughly chopped
- Zest of 1/2 lemon
- 1 small pinch of chili flakes (optional)
- Salt
For the pasta:
- 450 g linguine
- 80 ml MANI Bläuel “The Family Hero” extra virgin olive oil
- 4 cloves of MANI Bläuel Garlic in Olive Oil, finely chopped
- 150 g MANI Bläuel Green & Kalamata Olives al naturale with Mediterranean herbs
- 1/2 cup pasta water
- 1/2 cup grated Parmesan, plus extra for serving
- Zest of 1/2 lemon
- Juice of 1 lemon
- 1 large handful of basil leaves, roughly torn
- Salt and pepper
Preparation:
- Heat 1 1/2 tbsp olive oil in a pan. Toast the almonds and breadcrumbs until golden brown. Remove from the heat and stir in the lemon zest, chili flakes and salt. Set aside.
- Cook the pasta in plenty of salted water until al dente. Reserve 1/2 cup of the pasta water.
- Meanwhile, briefly wipe out the pan. Heat 2 tbsp olive oil and sauté the garlic briefly.
- Add the linguine and pasta water to the garlic.
- Roughly chop the olives and add them to the pasta together with the remaining olive oil and grated Parmesan. Toss everything thoroughly until well combined.
- Fold in the lemon zest, lemon juice and basil. Season with salt and pepper.
- Divide the pasta between plates and sprinkle with the lemon-almond breadcrumbs. Top with extra Parmesan and fresh basil to taste.
