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Lemon: Linguine with Creamy Lemon Sauce

Source of Recipe

Eating Well, October 1997


List of Ingredients

1/2 pound dried linguine
salt -- to taste
1/2 cup half-and-half
1/4 cup vodka
2 teaspoons freshly grated lemon zest
1 pinch freshly grated nutmeg
freshly ground black pepper -- to taste
1 tablespoon fresh lemon juice
1/2 cup freshly grated parmesan cheese
1 tablespoon chopped fresh parsley


Recipe

Cook linguine in boiling salted water until al dente, 8 to 10 minutes. Meanwhile, in a large skillet, warm half-and-half, vodka, lemon zest and nutmeg over very low heat. Season with salt and pepper. Reserve 2 tablespoons pasta-cooking water. Drain linguine and add to sauce. Add lemon juice and reserved pasta-cooking water. Toss over high heat until hot. Adjust seasoning with salt and pepper. Divide between 2 warmed plates and sprinkle with Parmesan and parsley. Serve immediately. Serves 2.