Meyer Lemon Cream Pasta

2 leeks, cleaned and finely chopped
1 clove garlic, minced
3 Meyer Lemons, zested and juiced
3/4 cup Parmesan cheese, grated, plus 1/4 cup served on table
6 tbsp extra virgin olive oil
3 tbsp butter
1 1/2  cups heavy cream
salt and pepper to taste
Handful of basil leaves, cleaned and finely chopped
1 lb. fresh linguine pasta noodles

Saute leeks in in 6 tbsp EVOO until translucent; add minced garlic and continue sauteing for another 2 minutes.

Add cream.  Turn heat down and reduce liquid volume by half, approximately 15-20 minutes.
Add lemon juice, lemon zest, 3/4 cup parmesan cheese, 3 tbsp butter and salt and pepper to taste.

Cook pasta in separate pot of salted water until al dente (2-3 minutes).

Reserve 1 cup pasta water.  Add cooked pasta into cream sauce.  Add basil and a loosen sauce with reserved pasta water to desired thickness.

Serve into pasta bowls.  Sprinkle with grated parmesan.  Serve immediately.

Serves 4

Chef's Note:  Jumbo lump crabmeat and/or blanched asparagus tips are decadent additions to this recipe.

Editor’s Note: With Jay’s approval, for New Year’s Eve 2024, I will be preparing the “basic” Meyer Lemon Cream Pasta and adding chunks of lobster tail meat sautéed in butter.