Thursday, March 31, 2011
Linguine with Lemon Sauce
4 tablespoons butter, at room temperature
1½ cups heavy cream
Grated zest from 3 lemons, see photos below of the zester and the zest
Lemon juice from 3 lemons
1 pound fresh linguine
9 ounces dried thin spaghetti
3 tablespoons salt for the pasta water
1 teaspoon salt for the sauce or to taste
3 tablespoons fresh flat-leaf parsley, coarsely chopped
Parmigiano-Reggiano cheese or other hard cheese, freshly grated at the table
1. Put 6 quarts of water in a large pot and bring it to a boil.
2. While the water is coming to a boil, combine the butter, cream, and lemon juice over low heat in a skillet large enough to hold the pasta later on. As soon as the butter is melted, remove the skillet from the heat, cover, and set aside.
3. When the water is boiling, add 3 tablespoons salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender (fresh pasta won’t take long). Drain, leaving a few drops of water clinging to the pasta so that the sauce will adhere.
3-4 servings as a main dish
Adapted from Patricia Wells’ Trattoria
So great with the silkiness of the pasta:
Simple Sautéed Fresh Spinach or Swiss Chard