The Essential New York Times Cookbook: Classic Recipes for a New Century
Fettucini with Preserved Lemon and Roasted Garlic
Page 335
Cuisine: Italian | Course Type: Main Courses
(1 review)
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Recipe Reviews
aj12754 from Montclair, NJ
A perfectly pleasant pasta-- very lemony. Once you have roasted the garlic (takes a bit less than an hour), the entire dish can be pulled together in about the amount of time it takes to cook the pasta (8-10 minutes).
Not sure you really need to use a preserved lemon for this -- the big yellow Gourmet cookbook has a similar lemon and parsley (no roasted garlic) pasta that is equally tasty but uses regular lemons.
I used preserved lemons made from the following Eric Ripert recipe.
http://www.foodandwine.com/recipes/lemon-confit
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