Search Posts
Recent Posts
- Outdoors in RI: Help keep recreation areas clean. Invasive Milfoil, trash. 2A update – Jeff Gross July 26, 2024
- Real Estate in RI: Highest-ever sale in Queen’s Grant, EG $1.25M, by Residential Properties July 26, 2024
- Homeless in RI: Gov. Newsom issues Executive Order. Remove California’s encampments. July 26, 2024
- Let the games begin. XXXIII Summer Olympics – John Cardullo July 26, 2024
- GriefSPEAK: What would you do? – Mari Dias Nardolillo July 26, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
![Lemon pasta RINewsToday](https://rinewstoday.com/wp-content/uploads/2020/10/Lemon-pasta-scaled.jpeg)
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.
_____
![](https://rinewstoday.com/wp-content/uploads/2020/07/getPart-2-1-1024x1024-square-1-1024x1024.jpg)
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com