3 organic Lemons

1 lb. Whole Wheat Linguine

4 tbsp. Olive Oil (plus more to taste)

2 tsp. Sea Salt

1 tbsp. Gordy’s Sweet Pepper Relish Brine

3/4 tsp. Crushed Red Pepper Flakes

1/3 cup Gordy’s Sweet Pepper Relish

1/4 Parsley, chopped

Ground White Pepper, to taste

Bring a large pot of salted water to a boil. Finely zest 1 of the lemons, and set the zest aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters, removing the seeds. Thinly – VERY thinly! – slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 3 minutes, then transfer with a slotted spoon to a dish towel/paper towels, and blot dry.

Cook pasta in the same water, and cook until just al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

In a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a large pinch of sea salt. Cook 3-5 minutes until the lemons are starting to caramelize and brown at the edges, then add the Sweet Pepper Relish Brine. Deglaze and toss, cook about 1 minute more, then transfer to a plate.

In the same pan, over medium heat, melt the butter with the remaining oil and add the chile flakes and lemon zest. Cook until fragrant, 1-2 minutes. Whisk in the reserved pasta water.

Toss in pasta, juice of 1/2 lemon, white pepper to taste and the remaining salt (plus more to taste). Cook until pasta is well coated with sauce. Toss in the caramelized lemon Sweet Pepper Relish, and toss until warmed through. Taste and add lemon juice and/or salt if needed. Serve, topped with a drizzle of oil and parsley.