Lemon Linguine

• 1 whole Lemon, Only The Zest
• 2 Tablespoons Butter
• 10 tablespoons, 7 pinches Single Cream
• Salt And Pepper
• 1/2 pounds, 78 ounces, weight Fresh Egg Linguine (or Egg Noodles)
• 2 Tablespoons Freshly Grated Parmigiano Reggiano
• 1 bunch Chives

1. Put a large pot full of water on the stove at maximum heat.
2. Chop the lemon zest julienne.
3. Put the butter in a large pan and melt it on the stove at low heat.
4. Add the lemon zest (keep a small portion of it aside for decoration), stir and cook for around 5 minutes.
5. Then add the cream and season with salt and pepper.
6. Reduce the sauce at medium heat for a couple of minutes.
7. When the water in the pot is boiling, add 2 tablespoons of salt and the linguine.
8. Cook the pasta for the recommended time indicated in the package, and then drain it.
9. Add the pasta into the same pan where the sauce is reducing and stir well.
10. Add a handful of grated Parmigiano, some finely chopped chives and stir again.
11. Arrange the Lemon Linguine in individual portions and garnish with some chives and lemon zest.
12. Serve immediately.

lemon, butter, cream, salt, egg linguine, freshly grated parmigiano reggiano, chives

Taken from tastykitchen.com/recipes/main-courses/lemon-linguine-2/ (may not work)