Saturday, January 1, 2011

As promised!

Spaghetti al Limone (spaghetti w/lemon and olive oil)
  1lb spaghetti
  1/4 c olive oil
  1 med shallot, minced, about 3 Tbls
  1/4 c heavy cream
  2 tsp finely grated lemon zest, juice from 3 lemons
  (about 1/4 c)
  1 oz. finely grated Parmesean cheese (about 1/2 c)
  plus more for seving
  ground pepper
  2 tbls shredded fresh basil, I used more! nice garnish!

  Bring 4 quarts water to a boil in large Dutch oven over
  high heat. Add 1 tablespoon salt and pasta to boiling
  water, cook, stirring frequently until al dente. Reserve
  1 3/4 C cooking water, drain pasta into colander, and
  set aside.
  Heat 1 Tbls. oil in now-empty dutch oven over medium
  heat until shimmering. Add shallot and 1/2 tsp salt;
  cook until shallot is softened, about 2 min. Whisk 1 1/2
  cups of reserved pasta cooking water and cream into pot
  bring to simmer and cook for 2 min. Remove pot from heat
  return pasta, and stir until coated. Stir in remaining 3 tbls
  olive oil, lemon zest, lemon juice, cheese and 1/2 tsp
  Cover and let pasta stand 2 min. tossing frequently and
  adjusting consistency with remaining 1/4 C reserved pasta
  water if neccessary. Stir in basil and season with S&P to
  taste. Serve with drizzling with olive oil , sprinkling
  with cheese.

  This recipe I followed to a T! I don't usually do that , as I
  play a bit, but not this one. The recipe is from Cook's
  Illustrated magazine. Enjoy, this is a keeper!


  1. Fabulous recipe, added some crushed red pepper (just for a bit of kick) and more basil. The cream made the dish silky, but not heavy, so the lemon is really the star of the show. I will do this one again for sure, it's a great weeknight recipe - easy to put together after working all day. My husband and 7-year old daughter loved it. That being said I would not relegate to weeknight's definitely worth making for company:)

  2. Tried this with parsley instead of was very very good!!!