Fettuccine with Preserved Lemon and Roasted Garlic

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 335

Course: Main Courses

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1 reviews, average rating 4.0 / 5

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kaye16

14 years ago

★ ★ ★ ★ ★ 4/5

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Yum! Made a half recipe. I really liked it; my husband who's not really a lemon fan, thought it was OK. It definitely needs a wider pasta like fettuccine or tagliatelle, rather than spaghetti. Very easy and fast.

My preserved lemon was homemade, but not from this book.

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