Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup whipping cream
- 8 tablespoons unsalted butter; cut into pieces
- 2 tablespoons fresh lemon juice
- 1 clove garlic, finely minced
- coarse salt
- freshly ground white pepper to taste
- cayenne pepper to taste
- 16 ounces fresh or dried linguine
- 2 tablespoons fresh chives; finely minced
- 2 tablespoons fresh basil; finely minced
Directions
In a medium saucepan, bring cream to a boil over medium high heat.
Cook until slightly thickened, about 5 minutes.
Remove from heat and whisk in butter, 1 tablespoon at a time, to make a creamy sauce.
Whisk in lemon juice and garlic.
Taste, and season with salt, white pepper and cayenne.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the linguine and cook until al dente, 2 to 3 minutes for fresh, 8 to 10 minutes for dried.
Drain well.
Return to the warm pot.
Add the warm sauce, chopped basil and chives.
Toss well.
Season with more lemon juice, salt, white pepper and cayenne as needed.
Using a carving fork with two long, straight tines, spear a serving of pasta onto the bottom tine.
Place the pasta entwined fork over a plate, and invert the fork, letting the pasta slide off into a neat stack.
Repeat with the remaining pasta.
Garnish with the whole basil leaves and serve immediately.
Category:Linguine Recipes
Category:Lemon Recipes
Category:Basil Recipes