Lemon is delightfully refreshing in all its guises when it's hot out, and contributes delightfully to this pasta sauce from Campania. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound Vermicelli
- 1 lemon
- 1/2 cup unsalted butter
- 1 clove garlic
- 1 cup cream
- 1 cup grated Parmigiano
- Salt & pepper to taste
Preparation:
Set pasta water to boil.
In the meantime, sauté the garlic in the butter in a large pot, and when it browns discard it. Add half the cream and the zest from the lemon, very finely grated, and keep warm.
When the water boils salt it, cook the pasta, drain it, and stir it into the sauce. Toss for a minute or two over a brisk flame, stirring in sufficient cream to keep the pasta from being dry, and then turn the vermicelli into a serving bowl. Serve at once with the grated cheese on the side.
[blockquote shade=grur]A Quick Answer to Jude:
Thanks for asking about how many servings! I've specified above.
Kyle Phillips, Your Guide to Italian Cooking
In the meantime, sauté the garlic in the butter in a large pot, and when it browns discard it. Add half the cream and the zest from the lemon, very finely grated, and keep warm.
When the water boils salt it, cook the pasta, drain it, and stir it into the sauce. Toss for a minute or two over a brisk flame, stirring in sufficient cream to keep the pasta from being dry, and then turn the vermicelli into a serving bowl. Serve at once with the grated cheese on the side.
[blockquote shade=grur]A Quick Answer to Jude:
Thanks for asking about how many servings! I've specified above.
Kyle Phillips, Your Guide to Italian Cooking
