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ingredients
500gr linguine or fresh pasta,
2 lemons, 250ml double cream,
100ml grappa.
making it
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 |
