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  1. #1
    Thailand Expat tomcat's Avatar
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    Nona's Pasta Sauces

    This may become a series if I decide to post my favorite sauces from grandma's kitchen:

    #1: Lemon Sauce (perfect for hot weather: no cooking aside from the pasta. I've posted this sauce on at least 4 other forums so for some this may be a reread):

    What you need:

    1) 500 gr. linguine
    2) 2/3 cup EVOO
    3) 2/3 cup freshly grated Parmesan
    4) 1/2 cup fresh lemon juice (about 3 lemons)
    5) salt and freshly ground pepper to taste
    6) 1-2 tablespoons lemon zest
    7) 1/2 cup hand-shredded basil leaves

    What you do:

    Cook the pasta in a large pot of boiling salted water until al dente. While waiting for the pasta, thoroughly mix the oil, Parmesan and lemon juice in a large bowl to blend.

    Drain the pasta, but reserve one cup or so of the pasta water. Toss the pasta with the lemon sauce. Add the reserved liquid as needed to moisten (1/4 cup at a time). Season with salt and pepper. Sprinkle lemon zest and basil leaves over the top and serve.

    Variations I've tried include adding a clove of crushed garlic to the mix or a finely chopped anchovy and 2 tablespoons of capers. The dish can be made even heartier by adding a flaked can of tuna and chopped black olives.

    This is an unforgettable sauce: enjoy!
    Last edited by tomcat; 24-01-2017 at 08:44 PM.
    Majestically enthroned amid the vulgar herd

  2. #2
    Thailand Expat misskit's Avatar
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    Sounds yummy. Made my mouth water.

  3. #3
    Thailand Expat tomcat's Avatar
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    Try it: easy to make and an impressive dish for entertaining.

  4. #4
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    CSFFan's Avatar
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    Quote Originally Posted by tomcat
    Variations I've tried include adding a clove of crushed garlic to the mix or a finely chopped anchovy and 2 tablespoons of capers.
    Garlic and capers would be a perfect addition I think. Wouldn't capers and anchovy be a bit salty?

  5. #5
    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by tomcat
    an impressive dish for entertaining.
    probably as a starter

  6. #6
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    Humbert's Avatar
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    Sounds nice. Clams would be good with it.

  7. #7
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by CSFFan
    Wouldn't capers and anchovy be a bit salty
    I drain and rinse capers before chopping and use an oil-cured anchovy.

  8. #8
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    stfranalum's Avatar
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    sounds like yum


    glass of white with that eh tc?

  9. #9
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by Humbert
    Sounds nice. Clams would be good with it
    I've never tried it with clams: please post the results if you do...
    Last edited by tomcat; 24-01-2017 at 08:42 PM.

  10. #10
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by stfranalum
    glass of white with that eh tc?
    definitely...or maybe a rose (that's rozay for the wine-challenged)...

  11. #11
    Thailand Expat
    Humbert's Avatar
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    Quote Originally Posted by tomcat View Post
    Quote Originally Posted by Humbert
    Sounds nice. Clams would be good with it
    I've never tied it with clams: please post the results if you do...
    I've done something similar for clams. Saute' garlic and clams. Add lots of chopped parsley at the end.

  12. #12
    hangin' around cyrille's Avatar
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    some 'carelessly' shredded leaves make all the difference with dishes like these. ime local basil works well.

  13. #13
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    patsycat's Avatar
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    What's EVOO?

  14. #14
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by patsycat
    What's EVOO?
    *sigh*...extra-virgin olive oil

  15. #15
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    Quote Originally Posted by cyrille
    some 'carelessly' shredded leaves make all the difference with dishes like these.
    a perfect recipe for snoop and martha's new cooking show.



  16. #16
    hangin' around cyrille's Avatar
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    did they meet in the yard?

  17. #17
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    lol prolly!

  18. #18
    Days Work Done! Norton's Avatar
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    Looks yummy. On my stuff to cook list. Thanks.

  19. #19
    Thailand Expat raycarey's Avatar
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    looks good. thanks.


    Quote Originally Posted by tomcat
    2/3 cup freshly grated Parmesan
    what amount of parmesan will yield approximately 2/3 cup grated?

  20. #20
    Thailand Expat tomcat's Avatar
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    ^I estimate about 100-150gr

  21. #21
    R.I.P.
    patsycat's Avatar
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    No need to sigh.

    It took me months to work out what POTUS was!!!

    I don't do text talk.

  22. #22
    Thailand Expat misskit's Avatar
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    Made this dish the other night. It was good as advertised. Thanks!

  23. #23
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    Auroria's Avatar
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    Pics?

    Anybody?

  24. #24
    Thailand Expat misskit's Avatar
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    Oops. Didn't think about it.

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