Fettuccine With Lemon and Vodka Sauce

For The Fettuccine:
4 quarts water
2 tablespoons kosher salt
1 pound fettuccine

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.