Creamy Linguine Pasta Al Limone Recipes

LINGUINE AL LIMONE

Linguine Al Limone image

There are several recipes for lemon pasta already here at Food.com, but this one is a little different. The "secret ingredient" in this version is the addition of brandy to the sauce.

Provided by Chef Regina V. Smith

Categories Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

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.
Remove all of the white pith from the lemons and section flesh, discarding membranes and seeds. Set aside.
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.
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.
Serve immediately with the reserved lemon zest and freshly ground black pepper to taste.

Nutrition Facts : Calories 539.6, Fat 23.3, SaturatedFat 13.9, Cholesterol 75.5, Sodium 245, Carbohydrate 60.2, Fiber 3, Sugar 2.7, Protein 15.8

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