Remove the zest from the lemon and juice it. Bring the cream to the boil and add the zest. Cook until the cream is reduced by half. Season with salt and pepper to taste. Meanwhile, cook the linguini in plenty of boiling salt water. Drain it well and toss it into the cream mixture. Combine the lemon juice with the vodka. Add to the linguini-cream mixture and toss well. Pile into a serving dish and strew parsley over. Pass cheese separately.
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