Thursday, August 28, 2008

Lemon Pasta

While I did not taste or even see this dish, I entered the house shortly after it was cooked and it smelled absolutely delicious. Jenny has taken to listening to a particular podcast recently called The Splendid Table. The podcast discusses a variety of food topics but Jenny's favorite part is when the leader of the cast answers questions from people who called in.

Recently, a lady called in about a taste she was craving after a recent trip to Italy. There they had pasta with a Lemon Sauce. The speaker questioned the lady about the sauce and gave her ideas of how to recreate it at home. Jenny is a big fan of Lemon Pasta and decided to make the dish herself after hearing what sounded like a simple recipe. The recipe doesn't have measurements and can easily be adjusted to taste.

And simple it was (and delicious to boot!)

- Olive Oil
- 1 Lemon
- 3-4 cloves of garlic
- Coarse salt
- Ground pepper
- Fettuccine

1. Place a generous amount of olive oil in a skillet, coating the bottom of the pan. Place the zest of an entire lemon in with the oil, along with 3-4 cloves of garlic, cut up in petals. Sauté over medium heat with salt and pepper to taste.
2. Boil fettuccine in heavily salted water. A minute or two before you are to drain the pasta, take 1/2 c. of the pasta water and place in the oil mixture. Stir in and let cook, to thicken oil mixture.
3. Drain pasta. Place in skillet and toss with oil mixture.
4. Remove from heat. Pour in juice from lemon onto pasta. Toss. Garnish with Parmesan cheese.

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