Fettucine With Lemon And Vodka Sauce

Pastoral ministry is always shaped, formed, directed, and driven by worship. Your ministry will be shaped by worship of God or worship of you or, for most of us, a troubling mix of both. Perhaps there is no more powerful, seductive, and deceitful temptation in ministry than self-glory. Perhaps in ministry there is no more potent intoxicant than the praise of men, and there is no more dangerous form of drunkenness than to be drunk with your own glory. It has the power to reduce you to shocking self-righteousness and inapproachability.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian, Pasta	4	Servings

INGREDIENTS

4	qt	Water
2	T	Kosher salt
1	lb	Fettucine
2		Lemon, juice reserved
		grate the rind
1	c	Heavy cream
1/4	c	Vodka
1/2	t	Fresh ground black pepper
1/4	c	Fresh parsley, chopped
3/4	c	Parmesan cheese, fresh &
		grated
		Cooked scallops, optional
		Cooked asparagus cut in 1"
		pieces optional

INSTRUCTIONS

Bring water to a boil; add the kosher salt, and cook the pasta at a
rapid boil until 'al dente", 8-10 minutes.  Drain.  Grate the rind of
1 lemon, then squeeze the juice out and reserve.  Combine the cream and
vodka in a 10-inch skillet and simmer for 5  minutes, or until the
sauce thickens a little.  Add the lemon juice  and rind to the hot
sauce and cook for 1 minute, stirring.  Add the  drained hot pasta to
the sauce and toss.  Season with pepper, garnish  with the parsley, and
serve immediately on warmed plates.  Serve the  parmesan separately.
VARIATION:  Add cooked scallops, and/or cooked asparagus, cut in
1-inch pieces, into the sauce, just before tossing with pasta.  Garnish
with slices of the second Lemon. NOTES : Source:  "Quick  Cuisine" by
Ann Clark.  Christie Aspegren,  July  :           '93 issue of "Round
Robin".

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