INGREDIENTS
8 oz
spaghetti
1/2 lb
and
2 tbsp
olive oil
3 tbsp
butter
1/3 cup
shallots
3
garlic cloves
1/4 cup
wine
1 cup
heavy cream
1/2 tsp
lemon zest
1 tsp
kosher salt
1/2 tsp
pepper
2 ozs
freshly parmigiano-reggiano cheese
2 tbsp
lemon juice
1/4 cup
capers
1 serving
herbed breadcrumbs
1 leaf
garnish: flat parsley