|2 tablespoons||Kosher salt|
|2 larges||Lemon; juice reserved grate the rind|
|1 cup||Heavy cream|
|½ teaspoon||Fresh ground black pepper|
|¼ cup||Fresh parsley; chopped|
|¾ cup||Parmesan cheese; fresh & grated|
|Cooked scallops; optional|
|Cooked asparagus cut in 1" pieces; optional|
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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