|CLASSIC pasta||capellini d'angelo with lemon|
we use the fresh egg version of angel hair pasta, or capellini. (see
how to make fresh egg pasta).
This is a very delicate pasta, and it is a wonder in its own right, all
alone! So this approach adds just a touch more taste to this angelic taste
Remember, as noted below: the pasta cooks in just seconds!
for the sauce:
for the pasta:
Put the butter and cream into a sauté pan; turn the heat to medium-low and heat. Add the lemon zest and lemon juice, and a touch of salt and freshly ground pepper. Stir. Set aside.
Heat 4-5 quarts of cold water to a raging boil, add a tablespoon or so of salt, drop in the pasta, stir to mix and separate it. This pasta should be done in less than a minute!!
Return the sauté pan to medium heat. Add the pasta. Toss. Add the parmesan, toss quickly again, and serve immediately. The parsley sprigs on top of the pasta are an added touch of color.