| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Canadian |
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Whipping cream |
| 3/4 |
c |
Chicken or veal stock |
| 1 |
c |
Freshly grated Parmesan or shredded mild Havarti cheese (or combination) |
| 1 |
lb |
Fresh linguine |
| 3 |
tb |
Snipped garlic |
|
|
Chives |
|
|
Pepper |
INSTRUCTIONS
In saucepan, combine cream and stock over medium-high heat; cook for
5 to 6 minutes or until reduced to about 1 1/4 cups. Reduce heat to
low and add 1/2 cup of the cheese; stir until cheese has melted.
Meanwhile, in saucepan of boiling salted water, cook pasta for 3 to 5
minutes or until al dente (tender but firm). Drain well and add to
sauce, stirring to coat. Stir in chives, and pepper to taste. Spoon
onto serving plates and pass remaining cheese separately. Makes 6
servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source:
Canadian Living Summertime Cooking
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on
Mar 26, 1999
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