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<blockquote data-quote="moreluck" data-source="post: 461185" data-attributes="member: 1246">Lemon Spaghetti - Rachael Ray <ul>
<li data-xf-list-type="ul">1 lb spaghetti</li>
<li data-xf-list-type="ul">3 tablespoons extra virgin olive oil (EVOO)</li>
<li data-xf-list-type="ul">4 garlic cloves, finely chopped</li>
<li data-xf-list-type="ul">1/2 teaspoon red pepper flakes</li>
<li data-xf-list-type="ul">2 lemons, juice and zest of</li>
<li data-xf-list-type="ul">3/4 cup heavy cream</li>
<li data-xf-list-type="ul">1 cup grated parmigiano-reggiano cheese</li>
<li data-xf-list-type="ul">fresh flat-leaf parsley, finely chopped</li>
<li data-xf-list-type="ul">1/2 cup fresh basil leaf, shredded (10-12 leaves)</li>
</ul>
<ol>
<li data-xf-list-type="ol">Bring a large covered pot of water to a boil, salt the water and drop the spaghetti into the pot.</li>
<li data-xf-list-type="ol">Heat a large, deep skillet over low heat. Add the EVOO, garlic, red pepper flakes, and lemon zest.</li>
<li data-xf-list-type="ol">When the pasta has been cooking for about 5 minutes, to the garlic mixture add the lemon juice, a ladle of the cooking water from the pasta, and the cream. Raise the heat a bit to bring the sauce to a bubble.</li>
<li data-xf-list-type="ol">Drain the pasta when it still has a good bite to it. Add the pasta to the skillet and turn off the heat. Add half the cheese to the pasta and toss the pasta with the sauce for a minute or two, allowing it time to soak up the sauce. Add the parsley and toss. Use tongs or a meat fork to gather one sixth of the pasta and twist it to form a bundle, or pasta nest. Top each serving with a sprinkle of the remaining cheese and lots of shredded basil.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 461185, member: 1246"] [B]Lemon Spaghetti - Rachael Ray [/B] [LIST] [*]1 lb spaghetti [*]3 tablespoons extra virgin olive oil (EVOO) [*]4 garlic cloves, finely chopped [*]1/2 teaspoon red pepper flakes [*]2 lemons, juice and zest of [*]3/4 cup heavy cream [*]1 cup grated parmigiano-reggiano cheese [*]fresh flat-leaf parsley, finely chopped [*]1/2 cup fresh basil leaf, shredded (10-12 leaves) [/LIST][LIST=1] [*]Bring a large covered pot of water to a boil, salt the water and drop the spaghetti into the pot. [*]Heat a large, deep skillet over low heat. Add the EVOO, garlic, red pepper flakes, and lemon zest. [*]When the pasta has been cooking for about 5 minutes, to the garlic mixture add the lemon juice, a ladle of the cooking water from the pasta, and the cream. Raise the heat a bit to bring the sauce to a bubble. [*]Drain the pasta when it still has a good bite to it. Add the pasta to the skillet and turn off the heat. Add half the cheese to the pasta and toss the pasta with the sauce for a minute or two, allowing it time to soak up the sauce. Add the parsley and toss. Use tongs or a meat fork to gather one sixth of the pasta and twist it to form a bundle, or pasta nest. Top each serving with a sprinkle of the remaining cheese and lots of shredded basil. [/LIST] [/QUOTE]

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