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So, I’m a day late on this one, since yesterday was National Linguine Day. To be fair, it was also National Dot, Double Cheeseburger, Felt Hat, Cheese Toast, and IT Professionals Day. Lots to celebrate, but it was my birthday, so I opted to go with that.
Linguine Day, I pick you, tardy though I am. This one was an easy pick from the pool of candidates because I am most certainly ready for a little comfort food. Also, this recipe has been burning a whole in my back pocket for a good long time.
Linguine with Lemon Cream and Almonds \*
1/2# linguine
4 Tbsp unsalted butter
1/4 cup whole almonds
2 tsp fresh lemon zest
1 Tbsp dry white wine
1 cup heavy cream
1 pinch of cayenne
1 Tbsp. fresh lemon juice
1/2 c. finely grated Gruyere
1/4 c. grated Parmesan
Preheat the oven to 350F. Bring a pot of salted water to a boil and begin cooking the pasta.
In a medium-sized, heavy-bottomed pan, gently melt the butter over medium heat. Add the whole almonds and coat evenly. Spoon out the almonds and toast in the oven, until fragrant and slightly darker, about 10 minutes. Once cooled, chop roughly.
Add the lemon zest to the butter and allow to cook for a minute. Add the wine and allow to cook an additional minute. Add the cream and cayenne and stir gently, still over medium heat, until reduced and slightly thicker. Gradually add in the cheeses in three additions, stirring constantly. Break up any clumps of cheese as they form. Once the cheese is completely melted, add the lemon juice and stir until combined.
Add the cooked and drained linguine to the sauce in the pan and stir gently until evenly coated.
Top with the almonds and serve immediately.
Consume with reckless abandon.
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*The inspiration for this recipe can be found here. It is from an old Gourmet magazine that I picked up years ago and could never find in my heart to part with.