"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon Capellini Recipe

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This recipe for Lemon Capellini, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MD Fouts
Added: Wednesday, May 13, 2009


Lemon sauce:
- 1 or 2 large lemons
- 1 or 2 large garlic cloves
- olive oil (can be replaced with melted butter - do not use margarine)
- Kosher Salt (is less salty than regular table salt)
- ground pepper
- fresh basil

- 1 box Capellini (or any long noodle such as spaghetti, fettucini)

This recipe is done to 'taste" - so you will need to taste as you go and adjust to suit your palate.

1. Make zest from one lemon. Hold lemon over a bowl and grate the lemon zest (only the yellow part) using a fine grater). If you peel the zest, finely chop the zest befor putting it in the bowl.
2. Squeeze the juice from the lemon into the bowl with the zest. Remove any seeds.
3. Peel, crush and finely chop garlic. Add garlic to lemon juice.
4. Add 1/4 tsp kosher salt
5. Add pepper to taste
6. Mix well
7. Add olive oil in 1/4 cup increments, mixing as you pour the oil and tasting until you get the desired lemony taste. As you mix the ingredients, you should get an emulsion - where the oil blends evenly with the lemon juice.
8. Add salt and pepper to taste.
9. Remove and rinse 4-6 basil leaves from its stem. Slice into thin strips and mix gently into the lemon sauce. Cover and set the lemon sauce aside at room temperature.
10. Cook the pasta according to the instructions on the packaging.
11. Drain cooked pasta completely and place in a pasta bowl. Add enough sauce to completely coat the pasta. You may need to mix the sauce before adding to the pasta, if it started separating.
12. Let pasta stand for 5-10 minutes to absorb the sauce, then serve.

Personal Notes:
Personal Notes:
We usually toss in sliced grape tomatoes, and fresh corn (if it's available) and garnish the dish with a tip of fresh basil. Goes well with grilled chicken. Can be served room temp or chilled.




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