Linguine with Creamy Lemon Sauce

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Book Description

This book celebrates the delicious simplicity of many popular classice, passed down over the generations, as well as introducing innovative recipes with a contemporary twist. All over a trip around Italy without ever leaving home.

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The Essential Pasta Cookbook

Authors: Whitecap Books

Date: June 1998

ISBN: 1551106566

Publisher: Whitecap Books

Paperback

ORDER/INFO

Linguine with Creamy Lemon Sauce
Recipe from: The Essential Pasta Cookbook
by Whitecap Books
Cookbook Heaven at Recipelink.com

Servings: 4
Preparation time: 10 minutes
Total cooking time: 20 minutes

400 g (13 oz) fresh linguine or spaghetti
1/4 teaspoon saffron threads or powder, optional
1 1/4 cup (315 ml/10 fl oz) cream
1 cup (250 ml/8 fl oz) chicken stock
1 tablespoon grated lemon rind

Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and keep warm.
If using saffron threads, soak them in a little hot water for 5 minutes. While the pasta is cooking, combine the cream, chicken stock and grated lemon rind in a large frying pan. Bring to a boil, stirring occasionally.
Reduce the heat and simmer for 10 minutes. Season to taste with salt and pepper. Add the cooked pasta and cook for another 2-3 minutes.
Add the saffron threads and liquid and stir. Serve garnished with fine strips of lemon rind, if desired.

Note:
Saffron is available from delicatessens and specialty food shops. If unavailable, use 1/4 teaspoon turmeric.

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