Green Noodles With Lox And Cream
|Garlic||1 Clove (5 gm)|
|Whipping cream||1 Cup (16 tbs)|
|Green noodles||1⁄2 Pound|
|Freshly ground white pepper||1 Pinch|
|Lemon juice||1⁄2 Teaspoon|
|Parsley||1⁄2 Bunch (50 gm)|
Peel and finely dice the onion.
Peel and dice the garlic.
Heat the butter in a large saucepan or a frying pan.
Saute the onion and garlic until golden brown.
Pour in the cream and simmer for 15 to 20 minutes, stirring occasionally, until thick and creamy.
Bring the water to a boil in a large pot Add the salt and oil.
Cook the noodles 10 minutes in actively boiling water.
Finely dice the lox and add to the cream sauce.
Season with the pepper, lemon juice and some salt if desired.
Wash and pat the parsley dry, cut in thin strips and add to the cream sauce.
Drain the noodles, mix with the cream sauce.