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Fettucine With Lemon And Vodka Sauce

Fettucine With Lemon And Vodka Sauce comes together with Water, Kosher Salt, Fettucine, Lemon Grate The Rind, and Heavy Cream. Ready in about 20 min, it serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 qt
• 2 tbsp
• 1 lb
• 2
• 1 cup
• 1/4 cup
• 1/2 tsp
• 1/4 cup

Method (preview)

1. 1

   Bring water to a boil; add the kosher salt, and cook the pasta at a rapid boil until 'al dente", 8-10 minutes.

2. 2

   Drain.

3. 3

   Grate the rind of 1 lemon, then squeeze the juice out and reserve.

4. 4

   Combine the cream and vodka in a 10-inch skillet and simmer for 5 minutes, or until the sauce thickens a little.

5. 5

   Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring.

6. 6

   Add the drained hot pasta to the sauce and toss.

7. 7

   Season with pepper, garnish with the parsley, and serve immediately on warmed plates.

8. 8

   Serve the parmesan separately.

9. 9

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

10. 10

    Garnish with slices of the second Lemon.

11. 11

    NOTES: Source: "Quick Cuisine" by Ann Clark. Christie Aspegren, July

12. 12

    '93 issue of "Round Robin".