| 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 |
tb |
Chopped garlic |
| 2 |
c |
Chopped fresh basil |
| 1 |
lb |
Capellini pasta |
INSTRUCTIONS
1. Combine wine and shallots in a saucepan over high heat. Reduce until
wine is completely evaporated.
2. 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.
3. Add garlic and a minute later, the fresh basil.
4. 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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