Linguini with Lemon Sauce from Kimberly

Site reader Kimberly wants America to eat her linguini. Let’s do it for our country!

Now, I know the burnt caramel ice cream that I suggested didn’t go over so well. (In all fairness, that lump would have melted in the cooking process.) However, last night during dinner, I said to my mate, “Sam, everyone in America should know how to make what we’re eating right now, and it’s a travesty that they don’t.” My mate said, “I’ve got it! You should tell the Amateur Gourmet about it, and then he can tell America!”

Okay, he didn’t really say that (he was too busy doing the good food = happy sam dance), but perhaps he should have. We were eating linguini with lemon sauce. It’s not really my dish, but it’s so simple that it could have been: over medium heat, melt 6 tablespoons of butter in a sauce pan, dump in 1/4 cup of lemon zest, and cook it until it’s fragrant. Then add it to some cooked linguini, along with 1/2 cup of grated parmesan, some chopped parsley, and some pepper. That’s it. We sometimes have it with fish, but I bet it would be good with chicken, too. Last night, it went with sauted shrimp.

I would do it and take pictures, but we don’t have a camera. Please try it—America’s waiting.

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