Angel Hair with Lemon Sauce
Submitted By: Adventures in the Kitchen
4 tablespoons unsalted butter, at room temperature
1 cup heavy cream
1/4 cup freshly squeezed lemon juice
Kosher salt & fresh ground pepper to taste
1/4 teaspoon red pepper flakes
1 pound fresh angel hair or linguine
Grated zest of 3 lemons
3 tablespoons basil, julienned
Freshly grated Italian Parmigiano-Reggiano cheese
Combine the butter, cream, lemon juice and red pepper flakes in a large saucepan over low heat. As soon as the butter in melted, remove the skillet from the heat, cover, and set side.
Cook pasta according to directions. Drain, leaving a few drops of water, this will help the sauce adhere to the pasta.
Place pasta in the skillet, off the heat, and toss to blend. Add the lemon zest and toss. Cover and let rest for a minute to allow the pasta to absorb the sauce. Serve and top with fresh cheese and basil.