Recipe - Linguine Al Limone

1 pound Linguine or fine fresh pasta
2 Lemons
1 cup Double cream (heavy cream)
3 One half ounce (fl) grappa or acquaivitae

From: Pat Gold plgold@IX.NETCOM.COM

Date: Sun, 14 Jul 1996 19:04:46 0700
Grate the colored rind of one of the lemons and put on one side. Remove the
white pith and cut the fruit pulp into very small cubes. Squeeze juice from
the second lemon and keep separately. Put the cream, lemon cubes, and
grappa into a pan and heat gently. Simmer until the sauce has become
thicker.

Cook the pasta following the packet directions carefully to avoid
overcooking.

Remove the sauce from the heat and slowly add the lemon juice. Return to a
low heat to cook for 1 minute, stirring all the time.

Now add 2 teaspoons of grated lemon rind, stir well and pour over the
drained pasta. Mix the sauce into the pasta and turn into a heated serving
bowl. Put a few strands of lemon rind on top and serve.

Source: The Top One Hundred Pasta Sauces by Diane Seed.

EATL Digest 13 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.