| 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
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