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Linguini with Lemon Sauce
from the kitchen of Sharmagne Leland-St. John

1 pound  good quality linguini
2 large bright yellow lemons
1 cup heavy whipping cream
3 1/2 ounces grappa *

Grate the rind of one of the lemons and set aside. Remove the pith (the white part) and cut the lemon pulp into small cubes.  Squeeze the juice of the remaining lemon.  Keep separately.  Place the cream, lemon cubes, and grappa into a saucepan and heat over a low flame, stirring until thickened. 
Cook the pasta following directions being careful to not over cook.  Remove the pan from the heat and slowly add the lemon juice.  Return to the heat and cook for 1 minute stirring constantly.  Add two teaspoons of the lemon rind, stir together well and pour over the cooked and drained pasta.  Mix the sauce into the pasta and turn into a warmed bowl.  Sprinkle a few strands of the grated lemon on top and serve immediately.

If you cannot find grappa akavit will do and failing that try lemon vodka.

You may also add one teaspoon black Beluga caviar to this dish at table.


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