KEY POINTS:
Serves 4
Water
Salt
1/4 cup cream
1/2 cup chicken or vegetable stock
100 gm butter, cubed
Finely grated zest and juice of 3 organic lemons,
3 Tbs Italian parsley, finely chopped
500g spaghetti
Freshly ground black pepper
Freshly grated parmesan to serve
1 Bring a large pot of generously salted water to a boil.
2 Meanwhile, put the cream and stock in a heavy based saucepan and gently warm. Add the butter, zest and juice then stir gently.
3 While the butter is melting, add the spaghetti to the boiling water and cook according to the packet instructions.
4 Add 2 Tbs of the parsley to sauce. Taste for seasoning, drain spaghetti and toss together. Serve with extra parsley, pepper and parmesan.