Spaghetti with Lemon and Olive Oil (al Limone)


  • Table salt
  • 1pound spaghetti
  • ¼cup extra virgin olive oil
  • 1medium shallot
  • ¼cup heavy cream
  • 2teaspoons finely grated zest
  • 1ounce finely grated Parmesan cheese
  • + 2 more ingredients
    • Ground black pepper
    • 2tablespoons shredded fresh basil leaves

1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside. 2. Heat 1 tablespoon oil in now-empty Dutch oven over medium h...

View full recipe at SpringPad


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