Search Posts
Recent Posts
- It is what it is – Jen Brien April 24, 2024
- Time for Sour Grapes – Tim Jones April 24, 2024
- Tenor and Pianist, Michael DiMucci: Songs From the Heart at Linden Place Mansion April 24, 2024
- World War II Veteran, Louis Dolce, turns 100 – TODAY April 24, 2024
- Rhode Island Weather for April 24, 2024 – John Donnelly April 24, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
Creamy Lemon Spaghetti Amalfi Style, with Chef Anthony
by Anthony Salemme, contributing chef
In case you are still trying to cling on to warmer weather or were supposed to take a trip to the Amalfi Coast this year, this simple pasta dish will be a new favorite.
Serves 4
1-pound spaghetti
1 tablespoon salt
1 teaspoon black pepper
2 lemons, reserve 4 slices for garnish
3 shallots, peeled and minced
1 stick of butter
1 ½ cup heavy cream
1 cup Parmesan cheese, freshly grated
Bring a pot of water to a rolling boil, add spaghetti, and cook until al dente about 12 minutes. Reserve ¾ cup pasta cooking liquid.
With remaining lemons, scrape the zest off and squeeze out the juice. Toss the cooked pasta with the lemon juice.
In a large sauté pan melt the butter and add the lemon zest, black pepper and minced shallots. Sauté for about 5 minutes until the shallots are soft but not browned. Add the cream and Parmesan, bring to a simmer for 5 minutes. Toss the pasta into the pan and coat with the sauce adding reserved pasta water if needed to make it creamier.
Divide onto 4 plates garnish with lemon slices.
_____
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com