Ingredients:
3/4 lb linguine, dry
4 tablespoons unsalted butter
1/3 cup bottled capers, rinsed and drained
1/2 cup reserved pasta water
3 tablespoons lemon juice, freshly squeezed
2 cups turkey meat, bite-size
1/2 cup flat leaf parsley
1 tablespoon extra virgin olive oil
1/2 cup parmigiano-reggiano cheese, freshly finely grated
salt & pepper
Directions:
Bring a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.
Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes.
Add 1/2 C pasta water and the lemon juice to skillet; bring to a simmer.
Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes.
Remove pan from heat and stir in parsley and oil; salt and pepper to taste.
Serve pasta sprinkled with cheese.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.