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Fettuccine With Lemon And Vodka Sauce

Cuisine: Italian
Type: Pasta
Serves: 4 people

Recipe Ingredients

  For The Fettuccine
4   Water
2 tablespoons 30mlKosher salt
1 lb 454g / 16ozFettuccine
  For The Sauce
2   Lemon - juice reserved (large) grate the rind
1 cup 237mlHeavy cream
1/4 cup 59mlVodka
1/2 teaspoon 2.5mlFresh ground black pepper
1/4 cup 36g / 1.3ozFresh parsley - chopped
3/4 cup 109g / 3.8ozParmesan cheese - fresh and grated
  Cooked scallops - optional
  Cooked asparagus cut in 1" pieces - optional

Recipe Instructions

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.

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

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