Linguine al limone

Yield: 4 Servings

Measure Ingredient
1 pounds Linguine or fine fresh pasta
2 \N Lemons
1 cup Double cream (heavy cream)
3½ ounce (fl) grappa or acquaivitae

From: Pat Gold <plgold@...>

Date: Sun, 14 Jul 1996 19:04:46 -0700 Grate the colored rind of one of the lemons and put on one side. Remove the white pith and cut the fruit pulp into very small cubes. Squeeze juice from the second lemon and keep separately. Put the cream, lemon cubes, and grappa into a pan and heat gently. Simmer until the sauce has become thicker.

Cook the pasta following the packet directions carefully to avoid over-cooking.

Remove the sauce from the heat and slowly add the lemon juice. Return to a low heat to cook for 1 minute, stirring all the time.

Now add 2 teaspoons of grated lemon rind, stir well and pour over the drained pasta. Mix the sauce into the pasta and turn into a heated serving bowl. Put a few strands of lemon rind on top and serve.

Source: The Top One Hundred Pasta Sauces by Diane Seed.

EAT-L Digest 13 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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