Copycat Parker's Lime Hot Pasta Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g linguine pasta (or fettuccine)</li><li class="ingredients-single-item">4 tbsp olive oil, divided</li><li class="ingredients-single-item">4 cloves garlic, minced</li><li class="ingredients-single-item">2 red chili peppers, finely diced (seeded for milder heat)</li><li class="ingredients-single-item">Juice and zest of 3 fresh limes</li><li class="ingredients-single-item">60ml vegetable stock</li><li class="ingredients-single-item">3 tbsp unsalted butter</li><li class="ingredients-single-item">2 tsp red pepper flakes, plus more for garnish</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">30g fresh parsley, chopped</li><li class="ingredients-single-item">30g fresh coriander, chopped</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">50g Parmesan cheese, freshly grated</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large pasta pot</li><li class="equipment-single-item">Microplane or citrus zester</li><li class="equipment-single-item">Heavy-bottomed sauté pan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Bring a large pot of well-salted water to a rolling boil. The water should taste like sea water to properly season the pasta from within. Add the linguine and cook until al dente according to package instructions, typically 8-10 minutes. Reserve 120ml of pasta cooking water before draining.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the pasta cooks, prepare your lime-chili sauce. In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Browning the garlic will create bitterness that would overwhelm the delicate lime flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced chili peppers to the garlic and sauté for 2 minutes until slightly softened. Pour in the vegetable stock and bring to a gentle simmer, allowing the liquid to reduce by about half, approximately 3-4 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce heat to low and add the butter, allowing it to slowly melt into the sauce. The butter creates an emulsion that will give your sauce a silky texture and help it cling to the pasta. Add the red pepper flakes, honey, lime zest, and half of the lime juice. Stir to combine and let simmer for 1 minute to meld the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the drained pasta directly to the sauce pan along with 60ml of the reserved pasta water. The starchy water helps bind the sauce to the pasta through a process called emulsification. Increase heat to medium and toss continuously using tongs for about 2 minutes until the pasta is thoroughly coated and the sauce has thickened slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and add the remaining olive oil, the rest of the lime juice, and most of the chopped herbs (reserving some for garnish). Toss again to combine. The residual heat will release the aromatic oils in the fresh herbs without causing them to wilt completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Taste and adjust seasoning with salt and pepper. If the pasta seems dry, add a splash more of the reserved pasta water. For more heat, add additional red pepper flakes; for more tanginess, add more lime juice to achieve Parker's signature flavor balance.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Divide the pasta among four warmed plates. Garnish each serving with freshly grated Parmesan cheese, the remaining fresh herbs, and an extra sprinkle of red pepper flakes if desired. For the authentic Parker's presentation, serve with a lime wedge on the side for diners to add a final squeeze of citrus if they wish. Enjoy immediately while the pasta is hot and the flavors are at their brightest.</li></ol>