Alfred Portale's Lemon Basil Pasta Recipe

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   1.

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   In a medium saucepan, bring cream to a boil over medium-high heat.

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   Cook till slightly thickened, about 5 min.

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   Remove from heat and whisk in butter, 1 Tbsp.

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   at a time, to make a creamy sauce.

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   Whisk in lemon juice and garlic.

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   Taste, and season with salt, white pepper and cayenne.

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   2.

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   Meanwhile, bring a large pot of salted water to a boil over high heat.

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    Add in the linguine and cook till al dente, 2 to 3 min for fresh, 8 to 10 min for dry.

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    Drain well.

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    Return to the hot pot.

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    3.

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    Add in the hot sauce, minced basil and chives.

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    Toss well.

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    Taste the sauce to check for an authoritative tang.

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    Season with more lemon juice, salt, white pepper and cayenne as needed.

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    4.

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    Using a carving fork with two long, straight tines, spear a serving of pasta onto the bottom tine.

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    Place the pasta-entwined fork over a plate, and invert the fork, letting the pasta slide off into a neat stack.

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    Repeat with the remaining pasta.

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    Garnish with the whole basil leaves and serve immediately.

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    NOTE: For a variation on the basil, use 1 Tbsp.

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    of minced fresh tarragon and garnish with whole tarragon sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.