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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ina Garten's Lemon Capellini   
    Categories: Five, Pasta, Citrus   
         Yield: 6 servings   
       
         1 lb Dried capellini   
       1/2 lb Unsalted butter   
         2 lg Lemons; zest & juice   
         2 ts Salt   
         1 ts Pepper   
       
     Start by zesting, then juicing the lemons and setting   
     each aside. I used a Microplane, but there's more than   
     one way to zest a lemon.   
        
     Cook the capellini or angel hair pasta for about three   
     to four minutes, until just al dente. This pasta is   
     super delicate and will fall apart or mush together if   
     it gets overcooked. You'll also be tossing it with the   
     sauce, so it will continue to cook.   
        
     To make the butter lemon sauce, start by heating a saute   
     pan over medium heat. Add sticks of butter and let melt.   
     Once melted, add the lemon zest, lemon juice, salt and   
     pepper. Stir to combine, then turn the heat to low.   
        
     As soon as the pasta is done cooking, lift it out of the   
     water with a pasta spoon and transfer it to the skillet   
     with the sauce. Toss together, adding reserved pasta   
     water to keep the pasta moist.   
        
     Editor's Tip: Don't be afraid to add the pasta water!   
     It's a secret ingredient that adds a rich silkiness to   
     the sauce and acts as a thickening agent.   
        
     Portion the lemon capellini into six servings and serve   
     warm. Garnish with additional lemon zest, salt, pepper   
     or fresh herbs. I like garnishing with fresh parsley,   
     but basil would be delicious too!   
        
     Ina Garten Recipe   
        
     Presented by Jenna Urben   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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