Linguine with garlic and hazelnut crumble

Blitz the blanched hazelnuts, garlic, lemon zest in a small food processor. Add half the oil to form a rough crumb texture.

Meanwhile, cook the linguine in a large saucepan of boiling salted water until al dente. Reserve one cup of the pasta water. Drain the pasta and toss with a slick of extra virgin olive oil, then keep it warm in a bowl.

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