Recipe: Fettuccine with Lemon and Vodka Sauce

recipelink.com Chat Room Recipe Swap - 2001-02-03
From: Nancy,.SanFran

Fettuccine with Lemon and Vodka Sauce
Recipe By : LINDA CALDWELL VIA PRODIGY 12/16/95
Serving Size : 4

***FOR THE FETTUCCINE***
4 quarts water
2 tablespoons kosher salt
1 pound fettuccine

***FOR THE SAUCE***
2 large lemon -- juice reserved
-- grate the rind
1 cup heavy cream
1/4 cup vodka
1/2 teaspoon fresh ground black pepper
1/4 cup fresh parsley -- chopped
3/4 cup parmesan cheese -- fresh and grated
cooked scallops -- optional
cooked asparagus cut in 1" pieces -- optional

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