Categories: Main Dish, Pasta, Rachael Ray
Ingredients
- 1 lb spaghetti
- salt
- 2-3 tablespoons extra virgin olive oil
- 4 garlic cloves, chopped
- 1/4 teaspoon crushed red pepper flakes, to taste
- 1/2 cup dry white wine
- 1 lemon, juice of
- 2 lemons, zest of
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 cup fresh basil, shredded (about 20 leaves)
- grated parmigiano-reggiano cheese
Directions
-
Bring a large pot of water to boil.
-
Add the pasta and salt the water.
-
Cook the pasta until al dente, 6 to 7 minutes.
-
Heat a large deep skillet over low heat and add the olive oil.
-
When the olive oil is warm, add the garlic and red pepper flakes.
-
Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.
-
When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream.
-
When the cream is warmed through, whisk the lemon juice into the sauce and season with salt.
-
Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce.
-
Toss with the parsley, basil and cheese.
-
Serve immediately.