Best Linguine Al Limone Recipes

Creamy linguine pasta al limone image

Provided by Jacqueline De Bono

Time 30m

Number Of Ingredients 9

400 g linguine ((14oz) or tagliolini or spaghetti (I used bronze drawn linguine from La Molisana))
2 organic unwaxed lemons (preferably from Amalfi or Sorrento)
150-200 ml heavy cream ((5-7floz) or Italian panna di cucina)
50 g Parmigiano cheese ((3.5oz) grated Strict vegetarians should use vegetarian parmesan)
1 handful fresh parsley (chopped)
50 g butter ((3.5oz))
salt (for pasta and to taste)
black pepper (to taste )
1 tbsp extra virgin olive oil

Steps:

Grate off the zest/peel of the lemons being careful to leave the pith (white part). Then cut the lemon(s) in two. You want to end up with about a flat tablespoonful of zest
Put a pot of water on to boil for the pasta. Add two half lemons to the water and squeeze the lemon juice from the second lemon into the water. When the water comes to a boil, add salt, let it come to the boil again and add the pasta.
Meanwhile, heat the olive oil and butter in a frying pan or skillet. Add the lemon zest and let it cook just a few moments, until you begin to smell the lemon. Then add the cream to the pan, Stir well and add the grated Parmigiano cheese, a pinch of salt and ground pepper.
Allow the cream to cook a bit, then turn it off. Add a generous sprinkling of finely chopped parsley and mix.
Cook the pasta until just al dente according to the instructions on the packet. When the pasta is almost cooked, add a half ladle of the pasta cooking water to the lemon cream and stir it in. Save a bit more of the pasta cooking water and then drain the pasta and transfer it to the pan with the sauce
Mix well, allowing the pasta to absorb the flavors of the sauce add a little more pasta cooking water if the sauce is too thick.
Serve immediately, sprinkled with a little more grated lemon zest, chopped parsley and grated Parmigiano if required.

Nutrition Facts : Calories 682 kcal, ServingSize 1 serving

Linguine Al Limone image

Provided by Chef Regina V. Smith

Categories Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

2 lemons
1 lb linguine, preferably fresh, you can substitute spaghetti
1 cup whipping cream
1/4 cup brandy
3/4 cup parmesan cheese, freshly grated
2 tablespoons butter
fresh ground pepper

Steps:

Carefully remove a thin layer of rind from the lemons using a vegetable peeler. Mince the rind very finely. There will be about 2 tablespoons. Set aside.
Remove all of the white pith from the lemons and section flesh, discarding membranes and seeds. Set aside.
In a small heavy saucepan over low heat, bring the cream, brandy and lemon pulp to a boil. Boil gently for 7 to 8 minutes until slightly reduced.
Cook linguine in lots of boiling salted water until al dente. Place drained linguine in a large, warm bowl and toss with the 2 tablespoons butter. Add sauce and toss to combine. Add Parmesan cheese and toss again.
Serve immediately with the reserved lemon zest and freshly ground black pepper to taste.

Nutrition Facts : Calories 539.6, Fat 23.3, SaturatedFat 13.9, Cholesterol 75.5, Sodium 245, Carbohydrate 60.2, Fiber 3, Sugar 2.7, Protein 15.8