Melt butter in skillet; stir in cream and lemon juice. Remove skillet from heat but keep warm. Cook pasta in salted boiling water 3 minutes, or just until al dente. Reserve 1/2 cup pasta cooking water. Drain pasta in colander. Add to skillet with lemon zest and 2 tablespoons of the reserved water. Toss well, If too dry, add more of reserved liquid, one tablespoon at a time. Garnish with fresh parsley and serve with broiler or poached salmon.

From Comfort Me With Apples by Ruth Reichl.