Title: Alfred portale's lemon basil pasta
 Categories: Pasta
      Yield: 1 Servings
 
    1/2 c  Whipping Cream
      8 tb Unsalted Butter; Cut Into
           -Pieces
      2 tb Fresh Lemon Juice; (+ More
           -As Needed)
      1    Clove Garlic (Small); Finely
           -Minced
           Coarse Salt
           Freshly Ground White Pepper
           -To Taste
           Cayenne Pepper To Taste
      1 lb Fresh Or Dried Linguine Or
           -Tagliarini
      2 tb Fresh Chives; Finely Minced
 
  1. In a medium saucepan, bring cream to a boil over medium-high heat.
  Cook until slightly thickened, about 5 minutes. Remove from heat and
  whisk in butter, 1 tablespoon at a time, to make a creamy sauce.
  Whisk in lemon juice and garlic. Taste, and season with salt, white
  pepper and cayenne.
  
  2. Meanwhile, bring a large pot of salted water to a boil over high
  heat. Add the linguine and cook until al dente, 2 to 3 minutes for
  fresh, 8 to 10 minutes for dried. Drain well. Return to the warm pot.
  
  3. Add the warm sauce, chopped basil and chives. Toss well. Taste the
  sauce to check for an authoritative tang. Season with more lemon
  juice, salt, white pepper and cayenne as needed.
  
  4. Using a carving fork with two long, straight tines, spear a
  serving of pasta onto the bottom tine. Place the pasta-entwined fork
  over a plate, and invert the fork, letting the pasta slide off into a
  neat stack. Repeat with the remaining pasta. Garnish with the whole
  basil leaves and serve immediately.
  
  NOTE: For a variation on the basil, use 1 tablespoon of chopped fresh
  tarragon and garnish with whole tarragon sprigs.