This simple and easy-to-prepare dish was the best I had on a gastronomic trip to Perugia in Italy. Use a high-quality Italian pasta.
Before you start to cook the pasta, put the cream and grated lemon rind in a saucepan on one side. Then plunge the pasta into a saucepan of boiling salted water and boil, uncovered, for a few minutes, testing until it is just cooked al dente — still with a slight bite to it. Drain the pasta and put it back in the warm saucepan with the olive oil while you make the sauce.
Bring the cream and lemon rind to the boil and bubble for a minute or two. Remove from the heat and gradually stir in the lemon juice. Season with
© 1997 Josceline Dimbleby. All rights reserved.