Lemon Basil Pasta

Description
Contributed by World Recipes Y-Group

Ingredients

 * ½ cup whipping cream
 * 8 tablespoons unsalted butter; cut into pieces
 * 2 tablespoons fresh lemon juice
 * 1 clove garlic, finely minced
 * coarse salt
 * freshly ground white pepper to taste
 * cayenne pepper to taste
 * 16 ounces fresh or dried linguine
 * 2 tablespoons fresh chives; finely minced
 * 2 tablespoons fresh basil; finely minced

Directions

 * 1) In a medium saucepan, bring cream to a boil over medium high heat.
 * 2) Cook until slightly thickened, about 5 minutes.
 * 3) Remove from heat and whisk in butter, 1 tablespoon at a time, to make a creamy sauce.
 * 4) Whisk in lemon juice and garlic.
 * 5) Taste, and season with salt, white pepper and cayenne.
 * 6) Meanwhile, bring a large pot of salted water to a boil over high heat.
 * 7) Add the linguine and cook until al dente, 2 to 3 minutes for fresh, 8 to 10 minutes for dried.
 * 8) Drain well.
 * 9) Return to the warm pot.
 * 10) Add the warm sauce, chopped basil and chives.
 * 11) Toss well.
 * 12) Season with more lemon juice, salt, white pepper and cayenne as needed.
 * 13) Using a carving fork with two long, straight tines, spear a serving of pasta onto the bottom tine.
 * 14) Place the pasta entwined fork over a plate, and invert the fork, letting the pasta slide off into a neat stack.
 * 15) Repeat with the remaining pasta.
 * 16) Garnish with the whole basil leaves and serve immediately.