• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 quarts Water

  2. 2 tablespoons Kosher salt

  3. 1 pounds Fettucine

  4. 2 larges Lemon; juice reserved grate the rind

  5. 1 cup Heavy cream

  6. cup Vodka

  7. teaspoon Fresh ground black pepper

  8. cup Fresh parsley; chopped

  9. cup Parmesan cheese; fresh & grated

  10. Cooked scallops; optional

  11. Cooked asparagus cut in 1" pieces; optional

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. VARIATION: Add cooked scallops, and/or cooked asparagus, cut in 1-inch pieces, into the sauce, just before tossing with pasta.

  4. Garnish with slices of the second Lemon.

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


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