You want it fast. You want it now. You want it lip-smackingly good.
You don't want a substitute on satisfaction.
But what to do? What to do? Luckily for you there is a handy-dandy super-sexy lemon- linguine recipe coming your way...
You might look at the recipe and think it is too simple, that it will not knock your socks off, but you will be wonderfully wrong.
Enough chit-chat. Its business time. You are about to make a dish that you will go back to time and time again. Guaranteed.
350 gm long pasta, preferably linguine or a nice spaghetti
juice of half a lemon (as long as it nice and juicy)
finely grated zest of half a lemon
Salt and Pepper
75ml cream
1 egg yolk
75gm finely grated Parmesan plus more for serving if desired
(please none of that horrible pre-grated sawdust)
Wack plenty of salted water on to boil. Put a lid on the pot to speed up the process.
Mix all ingredients except pasta in a large bowl.
Cook pasta. Drain. Toss with a knob of butter if desired.
Dump into the bowl and stir through till thoroughly coated. Taste. Adjust seasoning.
Place elegantly into a bowl. Grate over a little more Parmesan if the mood hits you.
Devour.
I made this the other day for the first time in ages and I remembered how ridiculously wonderful it is. It comes from Nigella Lawson's fantastic book 'How To Eat' which everyone should own and I made it even more fantastic by stirring through some chopped preserved lemon and torn rocket.
Darn tasty. This feeds two hungry people but feel free to adjust size as necessary.
Also I am keen to try it with smoked salmon or salmon gravalax but have not got around to it as yet. To be honest its pretty perfect as is.
Tell me if you do. I'd love to hear your feedback.
You don't want a substitute on satisfaction.
But what to do? What to do? Luckily for you there is a handy-dandy super-sexy lemon- linguine recipe coming your way...
You might look at the recipe and think it is too simple, that it will not knock your socks off, but you will be wonderfully wrong.
Enough chit-chat. Its business time. You are about to make a dish that you will go back to time and time again. Guaranteed.
350 gm long pasta, preferably linguine or a nice spaghetti
juice of half a lemon (as long as it nice and juicy)
finely grated zest of half a lemon
Salt and Pepper
75ml cream
1 egg yolk
75gm finely grated Parmesan plus more for serving if desired
(please none of that horrible pre-grated sawdust)
Wack plenty of salted water on to boil. Put a lid on the pot to speed up the process.
Mix all ingredients except pasta in a large bowl.
Cook pasta. Drain. Toss with a knob of butter if desired.
Dump into the bowl and stir through till thoroughly coated. Taste. Adjust seasoning.
Place elegantly into a bowl. Grate over a little more Parmesan if the mood hits you.
Devour.
I made this the other day for the first time in ages and I remembered how ridiculously wonderful it is. It comes from Nigella Lawson's fantastic book 'How To Eat' which everyone should own and I made it even more fantastic by stirring through some chopped preserved lemon and torn rocket.
Darn tasty. This feeds two hungry people but feel free to adjust size as necessary.
Also I am keen to try it with smoked salmon or salmon gravalax but have not got around to it as yet. To be honest its pretty perfect as is.
Tell me if you do. I'd love to hear your feedback.
Oh how yummy, linguine, my mouth is watering thinking about the flavor and texture.
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