• Ingredients: 15
  • Serves: 6

Lemon-parmesan linguine with whipping cream, butter, fresh lemon juice, grated lemon peel, grated parmesan cheese.


For sauce

  • Garnish: chopped salted roasted cashews and fresh coriander sprigs


Grilling And Serving

  • Fresh herb sprigs
  • Lemon wedges

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking water.
  2. Step 2 Bring cream and butter to simmer in heavy large skillet over medium-high heat. Mix in lemon juice and peel.

    For this step you will need

  3. Step 3 Add pasta; toss to coat, adding reserved cooking water as needed to thin sauce to desired consistency.

Nutrition information

Calories 353 Carbohydrates 44 g (15%)
Fat 14 g (22%) Protein 11 g (23%)
Saturated Fat 9 g (43%) Sodium 165 mg (7%)
Polyunsaturated Fat 1 g Fiber 2 g (8%)
Monounsaturated Fat 4 g Cholesterol 45 mg (15%)