Linguini with Lemon-Cream Sauce

I would like to pat myself on the back for sticking with something for 3 consecutive months. Bravo Isabelle. OK, OK, I will stop that immediately since it is quite annoying when people refer to themselves in such a way. The fact is; I am now on my third installment of Every Day Food by Martha Stewart, If you recall…. or don’t…even I don’t recall why I do the things I do!

First was: Sweet and Sour Chicken with Sesame Noodles

Second: Apple and Sour Cream Coffee Cake

And now I am on November 2010, Edition 77.

I am on a roll…well sort of. The fact that I still feel guilty for having all those lovely little magazines in my home and that I am such a hoarder of cookbooks, might have a little something to do with this continual plan!

Ingredients:

Coarse Salt and Ground Pepper

1 lb Linguini

1 teaspoon olive oil

2 shallots, minced

1 cup heavy cream (don’t fight me on this…it is worth it!)

1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)

How to:

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium heat. Add shallots, season with salt and pepper and cook stirring, until tender, about 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, about 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.