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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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There are several recipes for lemon pasta already here , but this one is a little different. The secret ingredient in this version is the addition of brandy to the sauce. Ingredients:
2 lemons |
1 lb linguine, preferably fresh, you can substitute spaghetti |
1 cup whipping cream |
1/4 cup brandy |
3/4 cup parmesan cheese, freshly grated |
2 tablespoons butter |
fresh ground pepper |
Directions:
1. Carefully remove a thin layer of rind from the lemons using a vegetable peeler. Mince the rind very finely. There will be about 2 tablespoons. Set aside.
2. Remove all of the white pith from the lemons and section flesh, discarding membranes and seeds. Set aside.
3. In a small heavy saucepan over low heat, bring the cream, brandy and lemon pulp to a boil. Boil gently for 7 to 8 minutes until slightly reduced.
4. Cook linguine in lots of boiling salted water until al dente. Place drained linguine in a large, warm bowl and toss with the 2 tablespoons butter. Add sauce and toss to combine. Add Parmesan cheese and toss again.
5. Serve immediately with the reserved lemon zest and freshly ground black pepper to taste.
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