date:Jan 15, 2013
all, cut in thick slices if large
Salt to taste
2 tablespoons dry white wine
Freshly ground black pepper
12 ounces fettuccini or farfalle
1/4 to 1/2 cup pasta cooking water, to taste
1/4 to 1/2 cup freshly grated Parmesan (optional)
1. To make the gremolata, place the minced garlic, parsley and lemon zest in a mound and chop them together with a chefs knife. Set aside.
2. Begin heating a large pot of water for the pasta. Meanwhile, heat a large, heavy skillet or wok over medium-high heat