Angie Bridenball - Lemon Collage
Lemon Collage
Angie Bridenball
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Pasta with Lemon and Cream




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Friday, November 10, 2006

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Pasta with Lemon and Cream
Il Cigno, Rome, Italy
Gourmet Archives

1 pound thin pasta, such as capellini
2 teaspoons freshly grated lemon zest
10 tablespoons unsalted butter, softened
2 tablespoons dry white wine
1 2/3 cups heavy cream
A pinch of cayenne
1 teaspoon fresh lemon juice, or to taste
1/3 cup freshly grated Parmesan

In a kettle of boiling salted water cook pasta 4 to 6 minutes, or until it is al dente, and drain it.

In a large skillet cook the lemon zest in 5 tablespoons butter over moderate heat, stirring, 1 minute. Add the wine and cook the mixture, stirring, 30 seconds. Add cream and cayenne and cook the mixture, stirring, 2 minutes. Add pasta and cook the mixture, tossing it, 1 minute. Remove skillet from heat, add remaining 5 tablespoons butter, cut into pieces, and stir in the lemon juice, Parmesan, and salt and pepper to taste.  Serves 4 as a first course [or side dish].


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