Margaret Button: Linguine with lemon sauce is perfect right now - Berkshire Eagle

By Margaret Button, The Berkshire Eagle

So, how is staying at home working out for all of you? I'm in week 4 of working from home — and not working my second job as a supermarket cashier because I'm not brave enough to put myself on the front line at my age. I've got to tell you, working from home isn't all it's cracked up to be!The features department is nestled in a corner of the Eagle newsroom, and we sit in what we call pods. There is endless chit-chat among the six of us — personal, work-related and sometimes just plain silly. I've shared a pod with Jeffrey Borak, the arts and entertainment editor, for almost 10 years now. He and I get to work in the morning and discuss our lives, sometimes very deep issues, sometimes just what our crazy four-legged roommates are up to. I miss these people the most. Yes, we have a chat line that connects us, email, text messages, but it's just not the same.

It's way too quiet in the house, so I usually have music pumping — last Friday was a day of Elton John, Monday was divided between Pitbull and The Weeknd, today (Tuesday) I've gone retro and Heart is serenading me. Thank God for Siriux XM.

The baking bread impulse hit me again two weekends ago. I spotted a post on the New York Times Cooking Community on Facebook — a great group for all you fellow foodies to check out — for sammoun bread, an Iraqi bread similar to ciabatta bread. What the heck? I still had flour and yeast left. It was awesome — and so easy to make.

Last week, while scrolling through the New York Times own food group page, I came across this recipe for this linguine. I looked in the pantry and, miracle of miracles, I had all the ingredients, including a still-viable lemon in the refrigerator. The dish is incredible! It took about 10 minutes to boil the pasta and another two to make the sauce. A word of warning, it makes four servings — just like a pint of Ben & Jerry's ice cream serves four, and we all know that isn't true! Four servings from a half-pound of linguine? No way ...

LINGUINE WITH LEMON SAUCE

(Courtesy Pierre Franey, The New York Times)

Yield: 4 servings

Time: About 20 minutes

INGREDIENTS:

2 tablespoons butter

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1 tablespoon freshly grated lemon zest, plus more for serving

1/2 pound fresh or dried linguine

4 tablespoons heavy cream

2 tablespoons freshly squeezed lemon juice

2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

DIRECTIONS:

Bring a pot of salted water to boil. Heat the butter in a skillet and add the lemon zest.

Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.

Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

Tip: If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.

If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.

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Margaret Button: Linguine with lemon sauce is perfect right now - Berkshire Eagle
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