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Vermicelli With Lemon Sauce and Capers- Lunaraye's Kitchen Witchery
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Vermicelli With Lemon Sauce and Capers

Vermicelli With Lemon Sauce and Capers

This time of year I find that I indulge a little too much in festive treats and comfort food. I’m not sure whether it’s the martinis that are festive and the mashed potatoes comforting – or the other way around. In any case I do like to ease up a bit and have some meals that are a little lighter and less intense then a bowl full of mash. I have always had a fondness for Vermicelli or Angel Hair Pasta as it is known across the pond and this recipe sounded too good not to try.

The recipe I based this on is by Kyle Phillips and I found it on About.com. It is a real winner and I feel it works perfectly on a cold winters day. It brings a little bit of sunshine to your dinner plate. I pretty much followed the recipe but I didn’t remove the garlic from the cream (and I used a lot more garlic – I am after all a garlic-oholic) and at the end I added a Tbsp or so of capers. Yummy!

You can find Kyle’s original recipe here

Vermicelli With Lemon Sauce and Capers (serves 4)

Ingredients

1 pound Vermicelli

Zest of 1 lemon (make sure to used unwaxed lemons if you can)

1/2 cup unsalted butter

1 clove garlic (I used 3 large cloves)

1 cup cream

1 cup grated Parmigiano (I used Grana Padano)

1 Tbsp of capers

Salt & pepper to taste

Directions

Set slightly salted pasta water on to boil

In a large pot sauté the garlic in the butter and when it browns discard it (I didn’t let the garlic brown and I didn’t discard it. I had it minced quite finely and didn’t find it too overpowering)

Add half the cream and all the zest from the lemon – keep the sauce warm

When the water boils cook the pasta till it’s al dente and drain it

Stir the pasta into the sauce and toss it for a minute or two over moderate heat (at this point I added about 3/4 of the Grana Padano cheese)

Make sure to stir in sufficient cream to keep the pasta from sticking to the bottom of the pan (with the final few tosses I added the Tbsp of capers)

After a minute or so scoop the vermicelli into a serving bowl

Serve at once with the rest of the grated cheese

Get stuck in and enjoy with a side of garlic bread!

3 Responses to “Vermicelli With Lemon Sauce and Capers”

  1. Carol says:

    Will definitely try this week. Sounds delicious!

  2. Luna says:

    It is soooo easy to make and really really tasty – I highly recommend it. The capers are a nice touch and I must thank you for getting me into capers- they are yummy!

  3. Luna says:

    oh and when you make it let me know how it goes…send a photo!!

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