Linguine al Limone
Linguine with Lemon
Recipe courtesy of: Stephen Faccidomo
Photo credits: Noële Faccidomo
Photo credits: Noële Faccidomo
Ingredients:
- 2 lemons
- 3 tablespoons MOV Lemon Olive Oil
- 3 tablespoons butter
- 1 cup dry white wine
- 1 cup heavy cream
- 1/2 cup freshly grated Parmigiano cheese
- NHHS Ground Black Pepper & Sea Salt to taste
- 16 oz. high quality linguine
Directions:
Zest one lemon and set aside zest.
Juice two lemons and remove any pulp.
In large saucepan over medium heat, cook the wine with MOV Lemon Olive Oil, butter, lemon juice and 1/2 of the lemon zest.
Reduce for 2-4 minutes until syrupy and add the cream and salt and pepper to taste.
Add the cream and cook over low heat whisking constantly until further reduced 3-5 minutes.
Cook linguine until al dente, reserving 1 cup of the cooking water.
Add cooked linguine to the lemon cream sauce adding pasta water if needed to sauce.
When mixed together add Parmigiano and toss.
Garnish with remaining lemon zest and serve immediately.
Enjoy!
Zest one lemon and set aside zest.
Juice two lemons and remove any pulp.
In large saucepan over medium heat, cook the wine with MOV Lemon Olive Oil, butter, lemon juice and 1/2 of the lemon zest.
Reduce for 2-4 minutes until syrupy and add the cream and salt and pepper to taste.
Add the cream and cook over low heat whisking constantly until further reduced 3-5 minutes.
Cook linguine until al dente, reserving 1 cup of the cooking water.
Add cooked linguine to the lemon cream sauce adding pasta water if needed to sauce.
When mixed together add Parmigiano and toss.
Garnish with remaining lemon zest and serve immediately.
Enjoy!