The baking bread impulse hit me again two weekends ago. I spotted a post on the New York Times Cooking Community on Facebook — a great group for all you fellow foodies to check out — for sammoun bread, an Iraqi bread similar to ciabatta bread. What the heck? I still had flour and yeast left. It was awesome — and so easy to make.
Last week, while scrolling through the New York Times own food group page, I came across this recipe for this linguine. I looked in the pantry and, miracle of miracles, I had all the ingredients, including a still-viable lemon in the refrigerator. The dish is incredible! It took about 10 minutes to boil the pasta and another two to make the sauce. A word of warning, it makes four servings — just like a pint of Ben & Jerry's ice cream serves four, and we all know that isn't true! Four servings from a half-pound of linguine? No way ...
LINGUINE WITH LEMON SAUCE
(Courtesy Pierre Franey, The New York Times)
Yield: 4 servings
Time: About 20 minutes
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Bring a pot of salted water to boil. Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Tip: If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.