Linguini With Lemon Cream Sauce On Puff Pastry Food

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA

Steps:

• Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
• Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
• Add cheese and stir until melted.
• Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
• I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.

LEMON CREAM SAUCE

Steps:

• Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.

TUNA PASTA WITH LEMON CREAM SAUCE

Steps:

• Cook your pasta according to directions, drain and reserve 2 tablespoons of the cooking water.
• Return the pasta and cooking water to the saucepan and set aside.
• Heat the oil in a small saucepan over medium-high heat.
• Add the flour.
• Cook, stirring for 30 seconds, then remmove from the heat.
• Slowly add the lemon juice, stirring and bring to the boil over medium heat.
• Allow to cool a little, then add the cream.
• Add the cream mixture, tuna, olives, capers, parsley, 3/4 of the lemon rind, and salt and pepper to the pasta.
• Toss over a low heat until well combined.
• Spoon into serving bowls and sprinkle with the remaining lemon rind.

LINGUINE WITH LEMON CLAM SAUCE

Steps:

• I usually make this in my non-stick wok.
• Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown.
• Add basil and bay leaf.
• Pour in wine, lemon rind, lemon juice and reserved clam juice.
• Simmer until reduced a little (by about a third).
• Add clams and heat through.
• Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley.
• Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.