Fettuccine with lemon and vodka sauce

Yield: 4 servings

Measure Ingredient
4 quarts Water
2 tablespoons Kosher salt
1 pounds Fettuccine
2 larges Lemon; juice reserved
\N \N ; grate the rind
1 cup Heavy cream
¼ cup Vodka
½ teaspoon Fresh ground black pepper
¼ cup Fresh parsley; chopped
¾ cup Parmesan cheese; fresh and grated
\N \N Cooked scallops; optional
\N \N Cooked asparagus cut in 1\" pieces; optional

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; 4½ Fat; 0 Other Carbohydrates

Recipe by: LINDA CALDWELL VIA PRODIGY 12/16/95 Converted by MM_Buster v2.0n.

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