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Pasta with Citrus Cream Sauce


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  • 1/2 tsp coarse salt
  • 1/2 lb linguini
  • 1 C heavy cream
  • 2 T cognac or dry sherry
  • grated zest of 1 lemon
  • grated zest of 1 large navel orange
  • 2 T chopped fresh mint
  • 12 fresh basil leaves, shredded or torn
  • 1/2 cup grated Parmigiano


Servings 2


Step 1

Cook linguini to al dente. Drain.

Meanwhile;, in a skillet over medium-low heat, warm cream. Stir in cognac or sherry, zests of lemon and orange, and salt. Simmer 7 to 10 minutes. Add mint and basil. Toss hot pasta with sauce and grated cheese.


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