| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
qt |
Water |
| 2 |
tb |
Kosher salt |
| 1 |
lb |
Fettucine |
| 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 & grated |
|
|
Cooked scallops; optional |
|
|
Cooked asparagus cut in 1" pieces; optional |
INSTRUCTIONS
FOR THE FETTUCINE
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.
NOTES : Source: "Quick Cuisine" by Ann Clark. Christie Aspegren, July
: '93 issue of "Round Robin".
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