Angelini Osteria's Tagliolini al Limone

This recipe is excellent,  but it isn't as good as eating this dish at Angelini Osteria in Los Angeles.  Nothing beats the freshly made pasta and family like atmosphere of the restaurant.  The love that goes into the making of this dish, and the people that serve this pasta, makes this pasta one of the BEST dishes in L.A.  In order to make this pasta, I suggest buying the best tagliolini/linguine that you can find, and use only the freshest ingredients.

Servings: 4
1/2 pound tagliolini pasta
2 tablespoons butter
8 large basil leaves, julienned
2 tablespoons plus 2 teaspoons lemon juice
1 cup heavy cream
1/4 cup grated Parmigianlo-Reggiano cheese
Fresh ground black pepper
Lemon wedges, garnish
1. Cook the pasta: In a large bowl of salted boiling water, add the pasta. Cook until al dente according to the package instructions. Drain the pasta.
2. While the pasta is cooking, start to make the sauce: In a medium sauté pan, melt the butter over medium heat. Add the basil and cook, stirring frequently, until aromatic, about 3 minutes. Stir in the lemon juice and continue to cook until the lemon juice is reduced by half. Reduce the heat to low and add the cream. Slowly cook the cream until it thickens to a sauce consistency, stirring occasionally, about 5 minutes. Remove from heat.
3. Divide the pasta between 4 to 6 serving bowls and ladle the sauce evenly over the servings. Divide the cheese between the portions, sprinkling it evenly over the sauce, and top each serving with a few grinds of pepper. Serve each portion with a lemon wedge on the side.
Note: Adapted from Angelini Osteria in Los Angeles
LA Times 12/23/2010-By Noelle Carter, Los Angeles Times


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