Limoncello Pasta

I have often heard people say that as you get older your tastes change and I never used to believe it. I was convinced that whatever food I disliked as a child, I would continue to dislike as an adult. Well I was wrong. I used to hate anything lemon or lime flavored. Now you can't pull me away from Key Lime Pie or this pasta dish. This dish is very easy to make and is elegant enough to serve to company. Try serving with steamed asparagus tips.

Limoncello Pasta

1 lb. spaghetti or linguine
3 tablespoons olive oil
4 garlic cloves, pushed thru a press
2 pinches of crushed red pepper flakes
1/2 cup dry white wine
1 lemon juiced
1 cup heavy cream
1/4 cup dried parsley
4 large fresh basil leaves
Salt and ground white pepper, to taste
Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese

Bring a large pot of water to a boil. Add the pasta and salt the water liberally. Cook the pasta until al dente, 6 to 7 minutes. While the pasta cooks, heat a deep skillet over low heat and add olive oil. When the olive oil is warm, add the garlic and red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and boil to reduce the wine by half, about 3 minutes. When the pasta is just about cooked, add a ladle of the pasta water to the skillet with the sauce and stir in the heavy cream and basil leaves. When the cream is warmed through, whisk the lemon juice into the sauce and season with salt. Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce and lots of flavor. Toss with the parsley, and a couple handfuls of grated cheese, then serve immediately.

Footnote - When adding the lemon juice, add a little at a time until you get the desired lemon flavor.