Sunday Brunch: Tagliatelle With Rosemary And Lemon

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
863
FAT
155%
CHOL
66%
SOD
414%

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Ingredients for 4 servings

3 tablespoons coarse sea salt

1 pound fresh tagliatelle pasta or fresh imported linguine

1/2 cup extra-virgin olive oil

1/2 cup freshly squeezed lemon juice, preferably Meyer lemon

1 cup fresh fresh rosemary leaves, finely minced

2 cups (8 ounces) freshly grated Parmigiano-Reggiano cheese

Fine sea salt to taste

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