Amalfi Lemon Linguine with Oat Bran Pangrattato

Name: Amalfi Lemon Linguine with Oat Bran Pangrattato
Yield: 2
Cuisine: Oats

Amalfi Lemon Linguine with Oat Bran Pangrattato is a bright and refreshing pasta dish inspired by the flavours of Italy’s Amalfi Coast.

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Cooking Time 25 minutes

Skill Level Medium

Serves 2

Ingredients

For the Oat Bran Pangrattato

25g Mornflake Beta3 Oat Bran

25g panko breadcrumbs

1 tbsp extra virgin olive oil

1 garlic clove, finely grated

Zest of ½ unwaxed lemon

Pinch of sea salt

For the Lemon Linguine

180g linguine

1 large unwaxed lemon

30g unsalted butter

1 tbsp extra virgin olive oil

40g Parmesan, very finely grated, plus extra to serve

100–150ml reserved pasta water

Freshly ground black pepper

Sea salt

Small handful fresh parsley, finely chopped, optional

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Method

Heat 1 tbsp olive oil in a frying pan over a medium-low heat. Add the garlic and cook for around 30 seconds until fragrant, without letting it brown.
Add the Mornflake Beta3 Oat Bran and panko. Cook for 3–4 minutes, stirring regularly, until crisp and golden. Remove from the heat and stir through the zest of ½ lemon and a pinch of salt. Set aside.
Bring a large pan of well-salted water to the boil and cook the linguine until 1 minute shy of al dente. Reserve at least 200ml pasta water before draining.
Meanwhile, finely grate the remaining lemon zest and squeeze the lemon juice.
Melt the butter with the olive oil in a large frying pan over a low-medium heat. Add the lemon zest and black pepper and cook gently for around 30 seconds.
Transfer the linguine to the frying pan and add around 100ml pasta water. Toss vigorously for 1–2 minutes until the pasta finishes cooking and the butter and starchy water form a glossy sauce.
Take the pan off the heat. Add the Parmesan gradually, tossing continuously until melted into the sauce. Add another splash of pasta water if necessary — it should look glossy and slightly loose rather than thick or sticky.
Add 1½ tbsp lemon juice, toss and taste. Add the remaining lemon juice if you’d like it sharper. Season with salt and plenty of freshly ground black pepper.
Divide immediately between two shallow bowls and generously scatter over the Mornflake Oat Bran pangrattato.
Finish with extra Parmesan, finely grated lemon zest and a little parsley if using.

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