Chicken Francese, Lemon Butter Sauce and Angel Hair Pasta with Tomato and Basil

Ingredients

• 0.5 cup unsalted butter (cold and cut into 1-tablespoon cubes)
• 2 clove garlic (finely minced)
• 0.25 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 0.25 cup lemon juice (freshly squeezed)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (finely chopped)

Instructions

1. 1

   Prepare Ingredients

   • Ensure your butter is cold, straight from the refrigerator. Cut it into tablespoon-sized cubes.
   • Finely mince the garlic cloves and finely chop the fresh parsley.
   • Squeeze fresh lemons to get 1/4 cup of juice.
2. 2

   Reduce the Base Liquid

   • In a small, heavy-bottomed saucepan, combine the dry white wine, lemon juice, and minced garlic.
   • Bring the mixture to a simmer over medium heat.
   • Allow it to simmer for 3-4 minutes, or until the liquid has reduced by about half. This concentrates the flavor.
3. 3

   Emulsify with Butter

   • Reduce the heat to the lowest possible setting. It's crucial that the sauce does not boil from this point on.
   • Begin adding the cold butter cubes, one or two at a time, while whisking constantly.
   • Wait for each piece of butter to almost completely melt and incorporate into the sauce before adding the next. This slow process creates a stable, creamy emulsion.
   • Continue until all the butter is whisked in and the sauce is smooth, pale, and slightly thickened.
4. 4

   Finish and Serve

   • Once the last cube of butter has melted, immediately remove the saucepan from the heat.
   • Stir in the chopped fresh parsley, salt, and freshly ground black pepper.
   • Taste the sauce and adjust seasoning if necessary. For a richer flavor, you can add another pinch of salt or a tiny squeeze of lemon.
   • Serve immediately for the best texture and flavor.

Ingredients

• 454 g Angel Hair Pasta
• 3 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (thinly sliced)
• 900 g Roma Tomatoes (finely chopped)
• 0.25 tsp Red Pepper Flakes (optional)
• 1 tsp Salt (for pasta water)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Fresh Basil (loosely packed, torn or roughly chopped)
• 0.5 cup Parmesan Cheese (freshly grated, for serving)

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Once boiling, add 1 teaspoon of salt to season the pasta water.

2. 2

   While the water is heating, prepare the sauce. Heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and optional red pepper flakes. Sauté for 30-60 seconds until fragrant, being careful not to let the garlic brown.

3. 3

   Add the chopped tomatoes, 0.5 teaspoon of salt, and black pepper to the skillet. Stir to combine, then bring to a simmer. Cook for 8-10 minutes, stirring occasionally and gently mashing some tomatoes with a spoon to help create a cohesive sauce.

4. 4

   Add the angel hair pasta to the boiling water and cook according to package directions until al dente, typically only 2-3 minutes. This pasta cooks very quickly.

5. 5

   Just before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well.

6. 6

   Immediately transfer the drained pasta to the skillet with the tomato sauce. Add the fresh basil and about 1/4 cup of the reserved pasta water.

7. 7

   Toss everything together over medium heat for 1-2 minutes until the sauce emulsifies and clings beautifully to the pasta strands. If it seems dry, add another splash of pasta water until the desired consistency is reached.