Pasta A Limonia
- Enough fresh Linguine for 2 people.
- One half pint of Heavy or Whipping Cream (or Italian Crema if you can find it).
- One large or two small lemons.
- 1/4 Cup of good Vodka.
- Nutmeg to taste
- Parmesan cheese to taste
- Begin a pot of water to boil for the pasta.
- Select a wide pan for the sauce that can hold all the pasta to finish, and pour in all the cream. Start it on low heat. Add the grated zest of the lemons and the nutmeg and reduce by half. Meanwhile juice the lemons, you should have about 1/3 a cup of juice. When the cream is reduced, turn up the heat a bit so that you see little bubbles around the edge and pour in the lemon juice. Lower the heat and reduce for about 2 minutes, then add the vodka and cook another minute or until most of the alcohol is burned off.
- Your pasta should be ready around now, drain it well and add to the pan stirring to absorb some of the sauce. Serve immediately with grated Parmesan cheese!
fresh linguine, cream, lemons, vodka, nutmeg, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/pasta-a-limonia-1200176 (may not work)