All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members.
Cover photo: @chilivanilia on Instagram
Juliette Tyran has overseen digital communication for American Vintage for a year and a half now. At the brand’s head office in Signes, she shares a recipe that her family adores.
“Today, I’m sharing a recipe that I really love. It’s quick and easy, requires few ingredients, and always impresses! It’s also very delicious and pretty healthy. I especially like it during the holidays. It’s great with seafood or fish but also stands on its own. It was tested and approved by my family as a post-Christmas meal, but you can make it all year round, in summer and winter!”
Photo: @carolyncoving on Instagram
Ingredients for 4 people
2 organic lemons
500 g linguine
A large piece of Parmesan to grate
Salt and pepper
Preparation
1 — Zest one of the two lemons in a large bowl.
2 — Add the juice from both lemons and mix with the zest.
3 — Grate the Parmesan into the mixture and add some freshly ground pepper.
4 — Cook the linguine in salted boiling water until al dente.
5 — Once the pasta is cooked, strain it and set aside a good amount of the cooking water.
6 — Using a ladle, gradually add the cooking water to the zest/juice/Parmesan/pepper mixture and stir vigorously. The cheese will melt and mix with the hot water to form a lemony cream.
7 — Add the linguine to the bowl and mix well until the pasta is coated in lemon cream.
8 — Arrange the pasta in a nest shape in a soup plate or pasta bowl. Grate some Parmesan on top and add a little lemon zest and freshly ground pepper. Enjoy while it’s hot!
Photo: @carolyncoving on Instagram
If you make this recipe at home: share a photo on social networks and mention American Vintage so that we can enjoy the meal with you – and repost it!
Photo: @carolyncoving on Instagram
AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.