Recipe - Creamy Lemon Spaghetti With Olives And Basil

12 ounce Spaghettini
4 tablespoon Sour cream OR creme fraiche
OR regular cream
Salt and pepper; to taste
1 Lemon; for the zest
3 tablespoon Olive oil
2 Lemons; juiced
4 ounce Freshly grated Parmesan OR
other grating cheese
2 Garlic cloves; chopped
20 Brined black olives; or more
to taste, pitted and cut
into slivers
One fourth cup Fresh basil leaves; torn
into large pieces

LEMON ZEST: cut into long strips with a zester.

Cook the pasta in rapidly boiling salted water until al dente, then drain.
Toss with the sour cream, then with salt, pepper and lemon zest.

Working quickly, toss with the olive oil, lemon juice, cheese, garlic and
olives. Transfer to a serving dish and scatter with the basil.

Serve at once, with extra lemon and Parmesan for those who desire it.
Serves 4.

PER SERVING: 590 calories, 22 g protein, 68 g carbohydrate, 27 g fat (9 g
saturated), 25 mg cholesterol, 642 mg sodium, 1 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted
by HANNEMAN

Notes: "This is wonderfully smooth and creamy even though it contains just
a tiny bit of cream. It can be as puckery tart as you like, depending on
how much lemon you use, with bites of black olive and sweet basil to
punctuate the Mediterranean flavor. "

Recipe by: Marlena Spieler, San Francisco Chronicle (1998)

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 07,
1998