Ideally, only Amalfi Coast lemons should be used for this recipe. Unfortunately, they are often difficult to get hold of outside of Italy.
Our contacts in the Amalfi coast have also told us that it is only the unique sun, humidity as well as the care and knowledge of the lemon growers that make such lemons what they are.
Nevertheless, give this great summer pasta recipe a go, supplied to us by cookery writer Diane Seed.
500gr linguine or fresh pasta, 2 lemons, 250ml double cream, 100ml grappa.
Grate the rind of one of the lemons. Remove the white pith and cut the fruit pulp into very small cubes.
Squeeze juice from the second lemon and put to one side.
Put the cream, lemon cubes and grappa into a pan and heat gently.
Simmer until the sauce is thicker. Cook the pasta.
Remove the sauce from the heat and slowly add the lemon juice.
Return to allow heat and cook for 1 minute stirring all the time.
Add 2 teaspoons of the grated lemon rind, stir well and pour over the drained pasta.
Mix the sauce into the pasta and turn into a heated serving bowl.
Put a few strands of lemon rind on top and serve.
Amalfi Coast typical menu