Alfred Portale's Lemon Basil Pasta

Title:
Alfred Portale's Lemon Basil Pasta

Yield:
1 Servings

Categories:
Pasta




Ingredients:





   1/2 c  Whipping Cream


     8 tb Unsalted Butter; Cut Into


          -Pieces


     2 tb Fresh Lemon Juice; (+ More


          -As Needed)


     1    Clove Garlic (Small); Finely


          -Minced


          Coarse Salt


          Freshly Ground White Pepper


          -To Taste


          Cayenne Pepper To Taste


     1 lb Fresh Or Dried Linguine Or


          -Tagliarini


     2 tb Fresh Chives; Finely Minced






 1. In a medium saucepan, bring cream to a boil over medium-high heat. Cook


 until slightly thickened, about 5 minutes. Remove from heat and whisk in


 butter, 1 tablespoon at a time, to make a creamy sauce. Whisk in lemon


 juice and garlic. Taste, and season with salt, white pepper and cayenne.


 


 2. Meanwhile, bring a large pot of salted water to a boil over high heat.


 Add the linguine and cook until al dente, 2 to 3 minutes for fresh, 8 to 10


 minutes for dried. Drain well. Return to the warm pot.


 


 3. Add the warm sauce, chopped basil and chives. Toss well. Taste the sauce


 to check for an authoritative tang. Season with more lemon juice, salt,


 white pepper and cayenne as needed.


 


 4. Using a carving fork with two long, straight tines, spear a serving of


 pasta onto the bottom tine. Place the pasta-entwined fork over a plate, and


 invert the fork, letting the pasta slide off into a neat stack. Repeat with


 the remaining pasta. Garnish with the whole basil leaves and serve


 immediately.


 


 NOTE: For a variation on the basil, use 1 tablespoon of chopped fresh


 tarragon and garnish with whole tarragon sprigs.


 


 Chicago Tribune Magazine 12/14/97 From: Alfred Portale's Gotham Bar and


 Grill Cookbook


 


 Recipe by: Alfred Portale


 


 Posted to MC-Recipe Digest V1 #1027 by Carriej999 
on


 Jan 21, 1998