Yield: 4 Servings
Measure | Ingredient |
---|---|
4 quarts | Water |
2 tablespoons | Kosher salt |
1 pounds | Fettucine |
2 larges | Lemon; juice reserved 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 & grated |
\N \N | Cooked scallops; optional |
\N \N | 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".