Lots of pasta recipes claim they're quick and easy, but when it's time to make them, the ingredient list is a mile long. Not so with this three-ingredient lemon linguine. It's about as simple as ...

In a large pot of boiling salted water, cook the linguine for about 10 minutes or until al dente.

Add the dried linguine, reduce to a simmer ... Add the grated parmesan and the lemon zest to the eggs and mix to combine. When the pasta has about five minutes left to cook, heat a non-stick ...

In a bowl large enough to toss linguine, combine lemon juice, minced garlic, and enough chile oil to coat pasta. Use tongs to lift pasta into prepared bowl, draining it as you go but taking a ...

Add the lemon juice, olives, capers and tuna and stir until heated through, about 2 minutes. Add the linguine to the skillet and toss. Season with salt and pepper, sprinkle with the parsley and serve.

Mary's creamy, herby sauce is the perfect partner for pasta. For the pistou, blend the herbs, garlic, lemon juice and crème ... Cook the linguine in a large pan of salted boiling water according ...

The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine. Hot-smoked salmon is fresh salmon ...