1 tsp finely grated lemon rind plus some shredded, to garnish
1/2 - 1 TBSP pepperoncino (hot, red pepper flakes) optional, to taste
2 T finely chopped fresh parsley
2 T chopped fresh chives
Saucepan, pasta pot, strainer.
COMBINE the cream, chicken stock, lemon rind and hot pepper (optional) in a pan over medium heat. Bring to the boil, stirring occasionally. Reduce the heat and simmer gently for 10 minutes, or until the sauce is reduced and thickened slightly.