1. In a medium saucepan, bring cream to a boil over medium-high heat. Cook
until slightly thickened, about 5 minutes. Remove from heat and whisk in
butter, 1 tablespoon at a time, to make a creamy sauce. Whisk in lemon
juice and garlic. Taste, and season with salt, white pepper and cayenne.
2. Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the linguine and cook until al dente, 2 to 3 minutes for fresh, 8 to 10
minutes for dried. Drain well. Return to the warm pot.
3. Add the warm sauce, chopped basil and chives. Toss well. Taste the sauce
to check for an authoritative tang. Season with more lemon juice, salt,
white pepper and cayenne as needed.
4. Using a carving fork with two long, straight tines, spear a serving of
pasta onto the bottom tine. Place the pasta-entwined fork over a plate, and
invert the fork, letting the pasta slide off into a neat stack. Repeat with
the remaining pasta. Garnish with the whole basil leaves and serve
immediately.
NOTE: For a variation on the basil, use 1 tablespoon of chopped fresh
tarragon and garnish with whole tarragon sprigs.
Chicago Tribune Magazine 12/14/97 From: Alfred Portale's Gotham Bar and
Grill Cookbook
Recipe by: Alfred Portale
Posted to MC-Recipe Digest V1 #1027 by Carriej999 <Carriej999@aol.com> on
Jan 21, 1998
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