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| LEMON PASTA | |||||||
| 12 ounces Angel Hair Pasta 2 large lemons 1/4 pound butter 1 pint cream 1/4 cup white wine 2 tablespoons olive oil 1 teaspoon sugar Remove the zest from both lemons and divide evenly. Juice one lemon removing any seeds. In a sauce pan, melt the butter and add in the juice of one lemon stirring constantly. Add the wine and sugar to this along with the zest of one lemon. Slowly add in the cream stirring slowly. Reduce the heat and allow to simmer to reduce by 1/5. Cook the pasta in vigorously boiling water, slightly salted with the olive oil added. Drain the pasta when al dente. Pour the sauce over the pasta coating it evenly. Garnish with lemon zest and a sprig of parsley. This is an excellent side dish with fish and extremely refreshing to the palette. Yield: 6 servings |
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