Pasta with Lemon Sauce
from "Trattoria" by Patricia Wells
4 T unsalted butter at room temperature
1 cup heavy cream
1/4 cup fresh squeezed lemon juice
Grated zest of 3 lemons (please buy yourself one of these for zesting they are amazing)
3 T fresh flat-leaf italian parsley, snipped (chopped) with scissors
Freshly grated Italian Parmigiano-Reggiano cheese, for the table (optional)
In a skillet large enough to hold the pasta later, combine the butter, cream, and lemon juice over low heat. As soon as the butter is melted, remove the skillet from the heat, cover, and set aside.
Meanwhile, in a large pot, bring 6 quarts of water to a boil. Add 3 T salt & the pasta, stirring to prevent the pasta from sitcking. Cook until tender. Drain, leaving a few drops of water clinging to the pasta so that the sauce will adhere. (memorize this technique and use it every time you make pasta.)
Transfer the pasta to the skillet, off the heat and toss to blend. Add the lemon zest and toss once more. Cover and let rest for 1 to 2 minutes to allow the pasta to absorb the sauce. Transfer to warmed shallow soup bowls, shower with the parsley leaves and serve immediately. (make sure you shower the parsley, don't just drop it willy nilly! ha ha ha) Pass freshly grated cheese if desired.
2 comments:
I made this last night - it was fantastic, and very easy!
I tried adding bay shrimp to it, and serving it with fettucini. I'm not sure if the shrimp were poor quality, or if the lemon had an effect on them, but they ended up being a bit chewy, which was kinda gross. But the sauce itself was very tasty - I'll have to try it again with cheese ravioli like you suggested.
Strange about the chewy shrimp. I've never added anything to the sauce itself though.
Another great way to eat it is on spaghetti or linguini, but make a big dish of roasted Italian veggies to go with it. (eggplant, red pepper, tomatoes, zuchinni, garlic, onions, etc) Look for a recipe, but I think you just roast them at 400 degrees for 45 minutes or so till they're soft.
Post a Comment