Spaghetti with lemon, cream and parsley
( SERVES 4 )

Spaghetti with lemon, cream and parsley
Amanda Laird

Viva 13/8/2008

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Ingredients

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1 Water
1 Salt
¼ cup Cream
½ cup Chicken stock, (or vegetable stock)
100 g Butter, (cubed)
3 Lemons, (finely grated zest and juice of lemons)
3 tbsp Italian parsley, (finely chopped)
500 g Spaghetti
1 Freshly ground black pepper
1 Parmesan cheese, (freshly grated)

Directions

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

Wine Match

Cabernet Sauvignon

This dish is best matched with
Cabernet Sauvignon

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