L I N G U I N I

A L L A C R E M A D I L I M O N E E R O S M A R I N O
For 4 persons | Preparation 5 min | Cooking 20 min


500 g of linguini 50 g of butter
4 yellow lemons 2 pinches of Gurandais coarse salt
A small branch of rosemary Salt
50 cl of single cream Pepper


Grate the lemon zests with a fine grater (type Microplane) paying attention to not grate the
white parts. Hold for later. Pluck and chop the rosemary finely.

Melt the butter in a pan. Add the lemon zests. Stir gently for just a minute: the butter
should not colour. Pour the crme and reduce the heat: the sauce should be dense. When it
boils, cut the heat and pour the sauce in a pan. Add salt, pepper and rosemary. Keep warm
for later.

In a pot, bring salted water (with coarse salt) to a boil. Add the linguine and cook according
to the instructions on the packaging until al dente.

A minute before the recommended cooking time of the pasta, save in a bowl 2 ladles of
pasta water. Drain the pasta, and adding it to the pan with the cream, mixing well. If
needed, add a bit of cooking water to bind the two parts well: the sauce should be smooth
and creamy.

Plate and decorate with a small branch of rosemary.