Fettuccine With Lemon And Vodka Sauce

Recipe Ingredients

		For The Fettuccine
4		Water
2 tablespoons	30ml	Kosher salt
1 lb	454g / 16oz	Fettuccine
		For The Sauce
2		Lemon - juice reserved (large) grate the rind
1 cup	237ml	Heavy cream
1/4 cup	59ml	Vodka
1/2 teaspoon	2.5ml	Fresh ground black pepper
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
3/4 cup	109g / 3.8oz	Parmesan cheese - fresh and grated
		Cooked scallops - optional
		Cooked asparagus cut in 1" pieces - optional

Recipe 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.

Source:
NOTES : "Quick Cuisine" by Ann Clark. Christie Aspegren, July '93 issue of "Round Robin".

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