Lemon Fettuccine *ala Lynne Rossetto Kasper

I'm an avid fan of The Splendid Table. Listening to Lynne's eloquent culinary advice not only peaks my interest but makes my mouth water. On this week's show, a woman, recently returned from Italy, wanted to see if Lynne could create a recipe for a taste she'd discovered there on a riverboat....a light, lemony pasta.

I fudged Lynne's recipe just a tad (linguine instead of fettuccine) but otherwise, stuck to it.

So for this recipe and its delicious results, kudos to The Splendid Table.
















Listening to the show while cooking




Recipe = Simplicity:
Zest a whole lemon, thinly slice 3-4 cloves of garlic. While your pasta cooks (good quality fettuccine or linguine), warm olive oil in a skillet (medium at most), add lemon zest to the olive oil. After a minute or so add the garlic slices. This needs to get fragrant only, then scoop 1/4 cup of pasta water into the olive oil and watch it make a sauce. This only takes a couple minutes. Then pour in your pasta and fold into the sauce. Cut the zested lemon and squeeze all the lemon juice into your pasta, tossing as you go so the juice doesn't cook. And voila...



The picture doesn't say much but the flavors do.






Afterwards, John was so pleased he washed the dishes...



Posted by Sara