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Creamy lemon chili sauce for noodlestopcook.tomathouse.comPreparation:In a saucepan over medium heat, cook 1 thinly sliced arbol chile pepper in 1/4 cup olive oil until toasted, 2 to 3 minutes.Add the grated zest of 1 lemon, the juice of 2 lemons, and 6 tablespoons (90 g) of butter and stir until the butter has melted. Stir in 350 g (12 oz) of cooked linguine, adding reserved pasta cooking water (up to 1 cup) if necessary to thin the thick sauce. Stir in 0.5 cups of grated Parmesan cheese and season with salt. Sprinkle with another crushed chile de árbol pepper. Ingredients: |