Lemon-Garlic Fettuccine | Christopher Kimball’s Milk Street

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On the Amalfi coast, chunks of sweet-tart lemons melt into a silky pasta sauce

Lemon-Garlic Fettuccine

40 minutes

Lemon-Garlic Fettuccine

In Amalfi, Italy, we were taught a delicious, bracing pasta dish of handmade lemon fettuccine tossed with a simple, quick sauté of garlic, olive oil and fresh lemon segments. To mimic the sweet, mild flavor of Amalfi lemons using the standard lemons available in U.S. supermarkets, we temper their tartness and acidity with a little sugar. Briefly cooking the lemon segments softens both their tang and texture so the pieces break down and disappear into the noodles. In place of freshly made lemon pasta, we opt for store-bought fresh fettuccini but boil it in water infused with strips of lemon zest; we later use some of the pasta water to build the sauce, and we chop the softened zest strips for tossing into the tangle of noodles.




Don’t forget to remove the seeds from the lemon segments, as they have an unpleasant texture and flavor. Also, don’t use more than 2 quarts water to boil the pasta. The goal is to create starchy, well-seasoned pasta water with which to make the sauce.

40 minutes

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