Linguine Al Limone

Name: Linguine Al Limone
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
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

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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.

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READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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