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   Ingredients :
1 lb 2 oz (500 g) fettuccini
1 cup evaporated milk
Zest of 1 lemon
3 tablespoons vodka
1 tablespoon fresh rosemary, finely chopped
1 chicken bouillon cube
2 tablespoons oil
2 tablespoons butter
Chopped chives, chopped, for garnishing
Grated Parmesan cheese


Heat milk in a saucepan with lemon zest, vodka and rosemary .Reserve. Cook fettuccini in boiling salted water with oil and bouillon and cook until “al dente”.

Drain fettuccini and return to saucepan. Add butter and reserved sauce and combine. Season with salt and pepper.

Before serving add Parmesan cheese and chopped chives.
        4 servings
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