For this you need: lemons, preferably organic, linguini, 2 cloves of garlic, slightly crushed, Olive oil and butter, 1/2 cup of heavy cream, freshly grated parmigiana cheese, s&p, and a few sprigs of fresh mint, finely chopped.
Take the lemons and grate off the zest – do not take the pith…. (the white layer under the zest). Set the zest aside and now cut the lemons in half and squeeze the juice out – set aside.
Bring a pot of salted water to a rolling boil.
While the water is coming to a boil – it is time to make the lemon sauce: heat a bit of olive oil and one stick of butter over moderate heat in a large skillet. Add the sliced garlic and sauté for about 3 or 4 mins. Now remove the garlic and add the heavy cream – remember – keep the heat at medium – you do not want to curdle the cream. Once the cream is warmed – slowly add the lemon juice – a little at a time……tasting as you go – so that you do not ‘overpower’ the sauce. Once satisfied that you have just the right amount of lemon flavor – and the right amount depends on your tolerance – err on the side of less – you can always add more if need be. Turn the heat to low – Now add the zest and a handful of the parmigiana cheese, and the pepper – (only add salt after you taste it – the cheese may provide enough salt, so you do not want to overdo it.)
Boil the pasta – When the pasta is al dente – about 8 mins, using a spaghetti server – transfer the linguine to the skillet with the sauce – taking the pasta directly out of the pasta water and putting it in the large skillet. (You are not straining the pasta in a colander) Mix well, allowing the pasta to absorb the flavors of the sauce, if it appears too thick – add a bit of the pasta water to thin it out.
Serve immediately, topped with a sprinkling of lemon zest, and chopped mint. Always have extra parmigiana cheese on the table for your guests. Enjoy this with a chilled summer Rose.
