💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › recipe28… captured on 2022-07-16 at 18:37:23.
View Raw
More Information
⬅️ Previous capture (2022-06-11)
-=-=-=-=-=-=-
- Exported from MasterCook II *
FETTUCINE WITH LEMON AND VODKA SAUCE
Recipe By : LINDA CALDWELL VIA PRODIGY 12/16/95
Serving Size : 4 Preparation Time :0:20
Categories : Italian Noodles
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
- - - - - - - - - - - - - - - - - -
NOTES : Source: "Quick Cuisine" by Ann Clark. Christie Aspegren, July
'93 issue of "Round Robin".
Copied by Tom Shunick