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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.
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