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Woman's Hour Βι¶ΉΤΌΕΔ Radio 4 |
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Danny's Lemon PastaIngredientsΒ½ stick (ΒΌ cup) unsalted butter1 cup heavy cream 3 tablespoons fresh lemon juice 1 pound fresh egg fettuccine 2 teaspoons finely grated fresh lemon zest salt freshly ground black pepper freshly grated Parmesan cheese MethodServes 4Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered. Cook the pasta in a large pot of salted boiling water until al dente, 2 to 3 minutes. Reserve Β½ cup of pasta cooking liquid and drain the pasta in a colander. Add the pasta to the skillet with the lemon zest and 2 tablespoons of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 tablespoon at a time, if necessary, to thin the sauce.) Season the pasta with salt and pepper and serve with Parmesan cheese. Reproduced with the kind permission of Ruth Reichl from her book Comfort Me With Apples, Century; ISBN: 0712617957, 12.99 Back to the recipe page |
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