Alfred Portale's Lemon Basil Pasta
Keys: Pasta Citrus Herbs
Yield: 1 Servings
Ingredients:
1/2 cup Whipping Cream
8 tbl Unsalted Butter, Cut Into Pieces
2 tbl Fresh Lemon Juice, (+ More As Needed)
1 x Clove Garlic (Small), Finely Minced
Coarse Salt
Freshly Ground White Pepper To Taste
Cayenne Pepper To Taste
1 lb Fresh Or Dried Linguine Or Tagliarini
2 tbl Fresh Chives, Finely Minced
Method:
1. In a medium saucepan, bring cream to a boil over medium-high heat.
Cook until slightly thickened, about 5 minutes. Remove from heat and
whisk in butter, 1 tablespoon at a time, to make a creamy sauce. Whisk
in lemon juice and garlic. Taste, and season with salt, white pepper and
cayenne.
2. Meanwhile, bring a large pot of salted water to a boil over high
heat.
Add the linguine and cook until al dente, 2 to 3 minutes for fresh, 8 to
10 minutes for dried. Drain well. Return to the warm pot.
3. Add the warm sauce, chopped basil and chives. Toss well. Taste the
sauce to check for an authoritative tang. Season with more lemon juice,
salt, white pepper and cayenne as needed.
4. Using a carving fork with two long, straight tines, spear a serving
of pasta onto the bottom tine. Place the pasta-entwined fork over a
plate, and invert the fork, letting the pasta slide off into a neat
stack. Repeat with the remaining pasta. Garnish with the whole basil
leaves and serve immediately.
NOTE: For a variation on the basil, use 1 tablespoon of chopped fresh
tarragon and garnish with whole tarragon sprigs.
.
.*Angelique*
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