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Pasta with Lemon and Cream
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Friday, November 10, 2006
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Pasta with Lemon
pound thin pasta, such as capellini
In a kettle of boiling salted water cook pasta 4 to 6 minutes, or until it is al dente, and drain it.
In a large skillet cook the lemon zest in 5 tablespoons butter over moderate heat, stirring, 1 minute. Add the wine and cook the mixture, stirring, 30 seconds. Add cream and cayenne and cook the mixture, stirring, 2 minutes. Add pasta and cook the mixture, tossing it, 1 minute. Remove skillet from heat, add remaining 5 tablespoons butter, cut into pieces, and stir in the lemon juice, Parmesan, and salt and pepper to taste. Serves 4 as a first course [or side dish].
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