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