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Member recipe

Creamy, lemony pasta sauce

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Serves 6

A delicious, light, zesty pasta sauce that works well with added chicken or fish

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  • 1 shallot finely diced
  • 35cl good, dry white wine
  • 4 tablespoons of grated Parmigiano Reggiano
  • 20cl double cream
  • Zest of 3 lemons
  • Juice of 2 lemons
  • Pinch of salt


    1. Cook the shallots and lemon zest in the rapidly boiling wine until it has reduced by half.
    2. Pass through a sieve, discarding the solids.
    3. Put the wine back onto a medium heat, add the cream and lemon juice.
    4. DO NOT BOIL, but keep stirring over a heat hot enough to create a light steam.
    5. Add the finely grated Parmigiano Reggiano and stir until the sauce thickens slightly.
    6. Add more lemon juice if required. Season to taste.
    7. Add freshly cooked linguine or a pasta of your choice, and serve

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