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Print this Recipe    Fettucine Lemon

Fettucine with Lemon and Vodka Sauce

4 quarts water
2 tablespoons kosher salt
1 pound fettucine

2 large lemons, rind washed
1 cup heavy cream
1/4 cup vodka
1/2 teaspoon fresh ground black pepper
1/4 cup chopped fresh parsley for garnish
3/4 cup Parmesan cheese, freshly grated

cooked scallops (optional)
cooked asparagus (optional)

Bring the water to a boil, add the salt, and cook the pasta at a
rapid boil until 'al dente', 8 to 10 minutes. Drain. While the
pasta cooks, prepare the sauce. Finely grate the rind of 1 lemon,
then squeeze the juice out of this lemon 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
parsley, and serve immediately on warmed plates. Serve the parmesan
separately.

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

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