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Capellini With Basil

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CATEGORY CUISINE TAG YIELD
Dairy Italian Pasta 6 Servings

INGREDIENTS

2 c Dry white wine
1 c Chopped shallots
2 c Heavy whipping cream
Seasoning salt and pepper to
taste
1 1/2 c Tomato paste
2 T Chopped garlic
2 c Chopped fresh basil
1 lb Capellini pasta

INSTRUCTIONS

Combine wine and shallots in a saucepan over high heat. Reduce until
wine is completely evaporated. Lower heat and add cream. Cook until
mixture comes to a boil. Remove pan from heat, add salt and pepper to
taste and whisk in tomato paste. Return to heat and cook until  mixture
comes to a boil. Add garlic and a minute later, the fresh  basil. Boil
capellini al dente and serve immediately, covered with  sauce.  TONY'S
SOUTH POST OAK, HOUSTON.  PULIGNY-MONTRACHET 1977 OR 1978  From the
<Micro Cookbook Collection of Italian Recipes>.  Downloaded  from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 336
Calories From Fat: 141
Total Fat: 16.1g
Cholesterol: 54.6mg
Sodium: 558.6mg
Potassium: 1484.4mg
Carbohydrates: 32.6g
Fiber: 12.7g
Sugar: 11.3g
Protein: 10.1g


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