Linguine Al Limone

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READY IN: 40mins
Recipe by Chef Regina V. Smith

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.

Ingredients Nutrition

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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