Larry’s Lemon Pasta

Serves 6-8 ppl

LEMON PRESERVE

• 3 lemons sliced across in rounds very thin

SIMPLE SYRUP

• 1.5 cup water

• 1.5 cup sugar

Method:

• Bring to a boil and pour over the lemons. Allow 6 hours to sit.

LEMON GREMOLATA

• 1 cup bread crumb (or panko)

• 4 lemons zested

• 3 tablespoons butter

Method:

• Toast breadcrumbs with butter. Add lemon zest once the breadcrumbs are light to medium dark brown. Mix well and cool for later.

PASTA

• 1 lb dry capellini

• 4 oz diced zucchini (blanched)

• 4 oz diced yellow squash (blanched)

• 4 oz asparagus (cut 1.5 inched long, blanched)

• 2 oz garlic sliced thin

• 3 oz olive oil

• 25 pc of the thinly sliced lemon preserve

• 6 tables spoons of butter

• 2-3 oz cream

• ½ cup chopped parsley

• 1 cup white wine

• 1 teaspoon chili flakes

• Salt (to taste)

• Pepper (to taste)

Pasta Directions:

• In a large pot bring water to a boil and season with salt. Cook pasta until al dente, strain lightly, coat with olive oil until needed.

Vegetable Directions:

• In a large sauté pan add olive oil and garlic. Sweat garlic until lightly brown, add chili flakes and then deglaze with white wine.

• After wine has been reduced by half, add the lemon preserve and the preblanched asparagus and squashes. Add cream

• (Reheat pasta, or if it’s still warm, it can just be tossed right back in.)****

• Add reheated pasta to the pan and an ounce or two of pasta water so the pasta can be properly coated and not dry.

• Plate pasta and top with the lemon gremolata.

As seen in Hamptons Magazine…