Pasta with Lemon, Maple, and Rum

Pasta with Lemon, Maple, and Rum1/2 lb pasta
3 Tbs butter
2 shallots, finely diced
Zest and juice from 1 lemon
1/3 cup rum
1/4 cup Maple Syrup
salt and pepper to taste 

Cook pasta in plenty of water, drain, and reserve.

In a large skillet over medium heat, melt the butter.  Add the shallots and sautte for about 5 minutes, until they are translucent.  Add the lemon zest, and cook for about 30 seconds.  Add the rum (be careful that you add the rum AWAY from the flame) and stir to remove the brown bits from the bottom of the pan.  Add the maple syrup and reduce for about 10 minutes.  Season with salt and pepper to taste.  Turn off heat and toss in pasta.  Serve and enjoy!