A classic browned butter-and-sage sauce gets a boost ... where lemon juice is tossed with just-cooked pasta until absorbed. Supremes of lemon add a juicy, tart pop that cuts through the cream ...
Chop the garlic and shallot, gently pan-fry in the butter for about ... Add the lemon juice, seasoning, cream and finally the parsley. Drain the pasta and return it to the pan.