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Ingredients: For The Fettucine: 4 quarts water 2 tablespoons kosher salt 1 pound fettucine 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 & grated cooked scallops -- optional cooked asparagus cut in 1" pieces -- optional Method: 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. |
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