Cook 1 thinly sliced chile de arbol in 1/4 cup olive oil in a pot over medium heat until toasted, 2 to 3 minutes. Add the grated zest of 1 lemon, the juice of 2 lemons and 6 tablespoons butter and stir until melted. Toss with 12 ounces cooked linguine, adding up to 1 cup pasta-cooking water to loosen the sauce. Stir in 1/2 cup grated parmesan and season with salt. Top with 1 more crumbled chile de arbol.
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 231 (47%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2g|
|Cholesterol 116.6mg||36 %|
|Sodium 299.6mg||10 %|
|Potassium 289.1mg||8 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 52.4g|
|Protein 14.6g||21 %|
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Calories per serving: 493
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