4-27-15 Jennifer’s Pasta - Spaghetti in a dill-lemon-butter sauce
Jennifer, the lovely lady at Midtown Market, asked me if I ever made pasta with a dill sauce. My answer was no, but I knew immediately what tonight’s dinner would be.
2. Olive oil
3. Garlic and Shallots thinly sliced
4. Juice from ½ lemon
6. Cream – about 1 tablespoon
7. Fresh Dill finely chopped
8. Anchovy paste - about 3/4"
While the pasta is cooking, lightly sauté the garlic and shallots in olive oil with a sprig of Dill – do not burn the garlic. About 5 minutes before the pasta is ready (Al dente) remove the Dill and add butter and lemon juice. Add the cream just before the pasta is done. Add the pasta to the sauce and add the chopped dill and mix well, adding pasta water as needed. Drizzle with Olive oil and serve with Grana Padana or Parmigianno cheese.
This was wonderful and I look forward to having it again, perhaps with diced Pancetta and/or peas, or perhaps just as it was tonight. Thanks Jennifer.