*  Exported from  MasterCook II  *
 Recipe By     : LINDA CALDWELL VIA PRODIGY 12/16/95
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Italian                          Noodles
   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 
 or until the sauce thickens a little.  Add the lemon juice and rind to 
 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