Angel Hair Pasta with Lemon Cream Sauce

Angel Hair Pasta with Lemon Cream Sauce
Photo by Scott Phillips


  • 2 lemons
  • 12 oz. fresh angel hair pasta
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ cup gin or grappa
  • Freshly ground black pepper
  • 1 cup heavy cream
  • Kosher salt

Set a large pot of salted water over high heat and bring to a boil. Meanwhile, finely grate the zest of one of the lemons; set aside. Cut a thick slice off both ends of the zested lemon to expose the flesh. Stand the fruit upright, then cutting from the top down, remove the peel, including all t...

View full recipe at Fine Cooking


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