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Fettuccine with Caviar and Vodka Sauce, American

This recipe calls for salmon roe - which is colorful, flavor, and not quite so expensive as sturgeon caviar. For the best results, use fresh fettucine and imported Parmigiano-Reggiano. Have extra vodka on hand for sipping while you cook.

Ingredients
    For the Sauce:
  • 2 cups heavy cream
  • 1 small clove garlic, peeled and gently crushed with the side of a cleaver
  • 2 strips lemon zest (removed with a vegetable peeler)
  • 4 tablespoons unsalted butter
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons vodka (preferably Limon vodka)
  • Freshly ground black pepper
  • 1 pound fresh fettuccine
  • Salt
  • 2 ounces salmon roe
  • 2 tablespoons very finely chopped chives or scallion greens
Preparation Instructions

TO PREPARE THE SAUCE:

Combine the cream, garlic, and lemon zest in a heavy saucepan, and boil, stirring occasionally, until only 2/3 (1 1/4 cups) mixture remains. Discard the garlic and zest. Whisk in the butter and cheese and simmer for 2 minutes. Remove the pan from the heat and whisk in the vodka and pepper.

Bring 8 quarts lightly salted water to a boil in a large pot. Cook the fettuccine until al dente, 4 to 6 minutes. Drain the pasta and place in a large bowl. Stir in the sauce and caviar. Sprinkle the fettucine with the chopped chives and serve at once.

Contributed by Cooking.com, 2008

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