| 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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