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Recipe Name: Alfred Portale's Lemon Basil Pasta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Whipping cream
8 Tablespoon(s) Unsalted Butter, Cut Into
2 Tablespoon(s) Fresh Lemon Juice, + More
As Needed
1 Clove Garlic, Small Finely
Coarse Salt
Freshly Ground White Pepper
to taste
Cayenne Pepper To Taste
1 Pound(s) Fresh Or Dried Linguine Or
2 Tablespoon(s) Fresh Chives, Finely Minced
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. 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. 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. 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 <> on Jan 21, 1998

Nutrition (calculated from recipe ingredients)
Calories: 3227
Calories From Fat: 1411
Total Fat: 159.7g
Cholesterol: 466.1mg
Sodium: 1460mg
Potassium: 1040.7mg
Carbohydrates: 380.2g
Fiber: 9.8g
Sugar: 51.3g
Protein: 66.8g

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