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Ingredients:
1lb spaghetti
2 tbsp unsalted butter
1 cup pitted Castelvetrano or green olives, roughly chopped 1/4 cup olive brine
4 cloves garlic, minced
Zest of one lemon
1/3 cup gin or vodka (*I like Bombay Safire)
2/3 cup heavy cream
2/3 cup finely grated Parmesan, plus more for garnish
2 tbsp chopped fresh parsley
Fresh black pepper
Directions:
Bring a large pot of water to boil. Add the spaghetti and cook according to package directions. Strain the pasta and reserve one cup of pasta water. Next, preheat a skillet to medium-high heat and add the butter, olives, lemon zest, and garlic. Cook for a few minutes until fragrant.
Next, add the vodka or gin and cook for a couple of minutes until reduced by half. Stir in the cream, olive brine, pasta, 1/2 cup of reserved pasta water (adding more if desired), toss to combine until the pasta coated with sauce. Top with Parmesan and Parsley