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Nov 10, 2009 11:34 AM

Spaghetti al Limone - Supper Restaurant [Recipe request moved from Manhattan board]

For years, I've been searching for the perfect recipe to duplicate the Spaghetti al Limone from Supper Restaurant at home. But I've yet to achieve the right balance between lemon & olive oil & butter & parmigiano (and a little cracked black pepper).

Can anyone help?

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  1. I've not had that dish at Supper, but this recipe worked well for me (although it has no olive oil):

    1. I love pasta w/fresh lemon and make this recipe quite often (I even prefer it to Supper's version). It's from Patricia Wells Trattoria Cookbook.

      Tagliarini with Lemon Sauce
      Tagliarini al Limone

      4 T (60 g) unsalted butter at room temperature
      1 c (250 ml) heavy cream
      1/4 c (60 ml) freshly squeezed lemon juice
      Sea salt
      1 pound (500 g) fresh tagliarini, tagliatelle or fettucine
      Grated zest of 3 lemons
      3 T fresh flat Italian parsley, snipped with scissors

      Freshly grated Italian Parmesan-Reggiano cheese, for the table (optional)

      1. In a skillet big enough to toss the cooked pasta later, combine butter, cream and lemon juice over low heat. Remove from heat when thoroughly combined.

      2. In a large pot, bring 6 quarts (6 liters) to a rolling boil. Add 3 tablespoons salt and the pasta, stirring to keep pasta from sticking. Cook until tender. Drain, leaving a little water clinging to the pasta so the sauce will adhere.

      3. Transfer pasta to the skillet, tossing to blend. Add the lemon zest and toss again. Cover and rest for 1 to 2 minutes to allow pasta to absorb sauce. Transfer to warm shallow bowls, sprinkle with parsley leaves, and serve immediately. Grated cheese optional.