*  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.


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