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Ингредиенты
- 1/2 c. Whipping Cream
- 8 Tbsp. Unsalted Butter, Cut Into Pcs
- 2 Tbsp. Fresh Lemon Juice, (+ More As Needed)
- 1 x Clove Garlic (Small), Finely Chopped Coarse Salt Freshly Grnd White Pepper To Taste Cayenne Pepper To Taste
- 1 lb Fresh Or possibly Dry Linguine Or possibly Tagliarini
- 2 Tbsp. Fresh Chives, Finely Chopped
Инструкции
- 1. In a medium saucepan, bring cream to a boil over medium-high heat. Cook till slightly thickened, about 5 min. Remove from heat and whisk in butter, 1 Tbsp. at a time, to make a creamy sauce. Whisk in lemon juice and garlic. Taste, and season with salt, white pepper and cayenne.
- 2. Meanwhile, bring a large pot of salted water to a boil over high heat.
- Add in the linguine and cook till al dente, 2 to 3 min for fresh, 8 to 10 min for dry. Drain well. Return to the hot pot.
- 3. Add in the hot sauce, minced basil and chives. Toss well. Taste the sauce to check for an authoritative tang. Season with more lemon juice, salt, white pepper and cayenne as needed.
- 4. Using a carving fork with two long, straight tines, spear a serving of pasta onto the bottom tine. Place the pasta-entwined fork over a plate, and invert the fork, letting the pasta slide off into a neat stack. Repeat with the remaining pasta. Garnish with the whole basil leaves and serve immediately.
- NOTE: For a variation on the basil, use 1 Tbsp. of minced fresh tarragon and garnish with whole tarragon sprigs.
