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.