LEMON LINGUINE
This is one of those elegantly simple recipes that is way more than the sum of it’s
parts; it’s all about the best ingredients. Do get the best fresh pasta, the juiciest
lemons, the richest cream – you’ll be very happy you did! To serve 4, you’ll need:
½ stick (¼ C.) unsalted European butter
1 C. heavy cream
4 Tb. fresh lemon juice
3 tsp. lemon zest
1 Lb. fresh linguini
Salt, pepper
Fresh Parmesan for grating
Melt the butter in a large skillet then stir in the cream and lemon juice. Remove
the pan from the heat, cover it and keep it warm. Cook the pasta – fresh only
takes a couple minutes – then drain it and reserve about ½ C. of the pasta water.
Add the cooked pasta to the skillet along with the lemon zest and a Tb. or two of
the pasta water and mix well. Add more pasta water if it seems dry, correct the
seasoning, and serve with lots of grated Parmesan. Lovely, elegant, and smart –
just like you!