Fresh, delicate and very perfumed, these Lemon Linguine are a perfect first course.
Ingredients for 2:250 gr of fresh egg linguine (or egg noodles)
zest of 1 lemon
150 ml of single cream
a bunch of chives
2 tbsp of butter
a handful of grated Parmigiano Reggiano
salt and pepper
How to prepare:Put a large pot full of water on the stove at maximum heat.
Chop the lemon zest julienne.
Put the butter in a large pan and melt it on the stove at low heat.
Add the lemon zest (keep a small part of it aside for decoration), stir and cook for around 5 minutes.
Then add the cream and season with salt and pepper. Reduce the sauce at medium heat for a couple of minutes.
When the water in the pot is boiling add 2 tbsp of salt and the linguine.
Cook the pasta for the recommended time, and then drain it.
Add the pasta into the same pan where the sauce is reducing and stir well. Add a handful of grated Parmigiano, some finely chopped chives and stir again.
Arrange the Lemon Linguine in individual portions and garnish with some chives and lemon zest.
Serve immediately along with a bottle of aromatic white wine.