Lemon and Black Olive Sauce with Fettuccine

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* Exported from MasterCook *

 

Lemon and Black Olive Sauce with Fettuccine

 

Recipe By : " Pasta Fresca " by Viana La Place and Evan Kleiman

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup cream

2 lemon zest -- finely chopped zest of 2 lemons

1 pound fresh fettuccine -- or dried

3 tablespoons unsalted butter

15 oil-cured black ripe olives -- pitted and very coarsely

chopped

2 tablespoons chopped Italian parsley

salt and freshly ground pepper to taste

freshly grated Parmesan cheese

 

Combine the cream and lemon zest in a small bowl. Cover with plastic wrap and

refrigerate for several hours. Remove from refrigerator and let return to room

temperature. Cook the pasta in abundant boiling salted water. When the pasta is

very al dente, drain well. Add the butter to the pot in which you cook the

pasta, return the pasta to the pot, and toss it with the butter. Add the cream

and lemon zest and toss again over medium heat to reduce the cream. Sprinkle

with the olives, parsley, salt, pepper, and a little Parmesan cheese. Toss

again. Serve with more grated cheese on the side.

 

Serves 4 to 6

 

In this lightest of all cream sauces, the fresh cream is not reduced, but tossed

with the cooked fettuccine over a flame just until the liquid is absorbed by the

pasta. The lemon flavor should be quite pronounced. The olives add their special

suave flavor and black gloss.

 

S(Formatted by Chupa Babi):

" 07.04.08 "

Copyright:

" 1988 "

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Per Serving (excluding unknown items): 627 Calories; 33g Fat (46.9% calories

from fat); 13g Protein; 70g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol;

1622mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 6 Fat.

 

 

Nutr. Assoc. : 0 0 3274 0 0 0 0 0