Spaghetti limone

Clean the lemon under running water. Peel wide strips of lemon peel with peeler. Put lemon peel and sausage in pan, add 5 dl of water and bring to the boil. Cook the sausage over about 20 minutes on medium heat. Remove sausage from pan and allow to cool. Keep cooking water.

Clean mushrooms with kitchen paper and cut into quarters. Squeeze out the lemon. Halving sausages in length and slicing them. Parsley leaf coarsely chop. Cut chives into pieces of approx. 1 cm. Cook the spaghetti in approx. 8 minutes in plenty of water with salt. Then drain.

Melt butter in frying pan, add flour in one go and roast for approx. 2 minutes. Pour cooking water and lemon juice into pan. Stir until smooth, thin sauce is formed. Turn down the heat, stir the mushrooms through the sauce and cook until about 5 minutes. Sausage slices and whipped cream by stirring sauce and heating. Season the sauce with little salt and pepper.

Spread spaghetti over four plates. Spread sauce on pasta, sprinkle generously with fresh herbs. Serve with tomato salad.