This is an easy pasta dish that can be whipped up in no time at all but is sophisticated and indulgent – great for serving to friends at an impromptu midweek gathering. You can add aa splash of vodka to the shallots too, which just gives it a slight acidic edge, as wine does. Do make sure you use an unwaxed lemon here.
Linguine with lemon, basil and parmesan cream
- 25 g unsalted butter
- 2 shallots, finely chopped
- 1 unwaxed lemon
- 300 ml whipping cream
- 200 ml hot chicken or vegetable stock
- 2 handfuls of basil leaves, plus more to serve
- 350 g dried linguine or spaghetti
- 75 g Parmesan or Pecorino shavings, plus extra to serve
- sea salt and freshly ground black pepper
- Serves 4
- Heat the butter in a frying pan and add the shallots. Add a pinch of salt, cover and cook over low heat for 6–7 minutes, stirring occasionally, until soft and glossy.
- Put a large saucepan of water on to boil for the pasta. Meanwhile, take a potato peeler and pare off the zest of the lemon, leaving behind the white pith. Try to pare the zest in one long piece so you can easily remove it later.
- Add the cream, stock, lemon zest and basil to the shallots and gently simmer for 10–15 minutes, uncovered, until it has reduced and thickened – it should only just coat the back of a spoon. Cook the linguine in the boiling water until al dente.
- Season the sauce with a little salt and lots of black pepper. Remove the lemon zest. Drain the pasta and return it to the pan.
- Stir in the Parmesan and squeeze in some juice from the lemon. Add more juice or seasoning, to taste. Garnish with basil leaves and Parmesan shavings.
Credits
Linguine with lemon, basil and parmesan cream by Ross Dobson photograph by Jonathan Gregson, from Food for Family and Friends, published by Ryland Peters & Small.
