| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian2 | 4 | servings |
INGREDIENTS
| 4 | qt | Water |
| 2 | tb | Kosher salt |
| 1 | lb | Fettuccine |
| 2 | lg | Lemon; juice reserved |
| ; grate the rind | ||
| 1 | c | Heavy cream |
| 1/4 | c | Vodka |
| 1/2 | ts | Fresh ground black pepper |
| 1/4 | c | Fresh parsley; chopped |
| 3/4 | c | Parmesan cheese; fresh and grated |
| Cooked scallops; optional | ||
| Cooked asparagus cut in 1" pieces; optional |
INSTRUCTIONS
FOR THE FETTUCCINE FOR THE SAUCE 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. Per serving: 313 Calories (kcal); 27g Total Fat; (81% calories from fat); 8g Protein; 6g Carbohydrate; 93mg Cholesterol; 3153mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: LINDA CALDWELL VIA PRODIGY 12/16/95 Converted by MM_Buster v2.0n.
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