TAGLIATELLE WITH ROSEMARY AND LEMON

Tagliatelle with Rosemary and Lemon image

Provided by Patricia Wells

Yield Makes 4 to 6 servings

Number Of Ingredients 7

3 tablespoons coarse sea salt
1 pound fresh tagliatelle pasta or imported Italian linguine
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
2 cups fresh rosemary leaves, finely minced
2 cups (8 ounces) freshly grated Parmigiano-Reggiano cheese
Fine sea salt to taste

Steps:

1. In the pasta pot fitted with a colander, bring about 5 quarts of water to a rolling boil over high heat. Add the coarse sea salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite, 2 to 3 minutes. Remove the pasta pot from the heat. Remove the colander and drain over a sink, shaking to remove excess water, but retain 1 cup of the pasta cooking water.
2. In a large nonstick skillet, heat the oil and lemon juice just until warm. Add the drained pasta and the pasta cooking water, tablespoon by tablespoon, until the pasta absorbs the liquid. Add the rosemary and toss. Add half of the cheese and toss once more. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Taste for seasoning. Transfer to individual warmed shallow soup bowls. Serve immediately, passing the remaining cheese at the table.