Shockingly Lemon Linguini

2T EVOO

2 Shallots, chopped (or 2T)

¾ Low-sodium chicken stock

3 T Unsalted butter

Zest of ½ lemon

3 T Flat leaf parsley, finely chopped

1 lb. Linguini

Grated Parmesan

1.  In 2 T good EVOO, sauté 2 chopped shallots on low heat.  Don’t brown.

2.  Add ¾ C good low-sodium chicken stock.  Raise the heat and reduce to approximately ½ C.

3.  While the stock reduces, cook the linguini in plenty of well-salted boiling water until almost done.

4. Add 3 T unsalted butter, the zest of ½ lemon, and 3 T finely chopped flat leaf parsley. Remove from the heat and allow butter to melt.

5.  Drain pasta, saving 1 C of cooking water.

6.  Add pasta to sauce to finish cooking.

7.  Turn off the heat, add the cheese and, if you want, a good squeeze or two of the lemon juice.

 

 

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