Lemon Vodka Fettucine

From Ars Cookbook

Lemon Vodka Sauce (served over Fettucine)

contributed by Sayfwird

FOR THE SAUCE:

2 large lemons 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

Bring water to a boil; add 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 or shrimp, and/or cooked asparagus, cut in 1-inch 
pieces, into the sauce, just before tossing with pasta.  I also like this with ham tossed in before instead of the seafood.