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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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