LINGUINE WITH CREAMY LEMON SAUCE
400 g (13 oz) fresh linguine or spaghetti
1/4 teaspoon saffron threads or powder (optional)*
1 1/4 cups (315 ml/10 fl oz) cream
1 cup (250 ml/8 fl oz) chicken stock
1 tablespoon grated lemon rind
Fine strips of lemon rind, to garnish (optional)
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 (or turmeric) and stir.
Serve garnished with fine strips of lemon rind, if desired.
*If saffron is unavailable, use 1/4 teaspoon turmeric.
Makes 4 servings
Used by permission to Recipelink.com from Whitecap Books
Source: The Essential Pasta Cookbook by Whitecap Books
400 g (13 oz) fresh linguine or spaghetti
1/4 teaspoon saffron threads or powder (optional)*
1 1/4 cups (315 ml/10 fl oz) cream
1 cup (250 ml/8 fl oz) chicken stock
1 tablespoon grated lemon rind
Fine strips of lemon rind, to garnish (optional)
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 (or turmeric) and stir.
Serve garnished with fine strips of lemon rind, if desired.
*If saffron is unavailable, use 1/4 teaspoon turmeric.
Makes 4 servings
Used by permission to Recipelink.com from Whitecap Books
Source: The Essential Pasta Cookbook by Whitecap Books
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