Spaghetti with lemon, cream and parsley
( SERVES 4 )
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- Bring a large pot of generously salted water to a boil.
- Meanwhile, put the cream and stock in a heavy based saucepan and gently warm. Add the butter, zest and juice then stir gently.
- While the butter is melting, add the spaghetti to the boiling water and cook according to the packet instructions.
- Add 2 Tbs of the parsley to sauce. Taste for seasoning, drain spaghetti and toss together. Serve with extra parsley, pepper and parmesan.