| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Dujour10 |
2 |
Servings |
INGREDIENTS
| 6 |
oz |
Fettucine, fresh |
| 2 |
T |
Olive oil |
| 1/2 |
t |
Garlic, chopped |
| 1 |
T |
Pine nuts |
| 1 |
|
Prosciutto, julienned |
| 2 |
|
Sun-dried tomatoes, chopped |
| 1/2 |
c |
Chicken stock |
| 6 |
|
Basil leaves, julienned |
| 1 |
T |
Shaved Parmesan cheese |
|
|
Salt and pepper |
| 1 |
t |
Butter |
| 1/2 |
t |
Ginger, chopped |
| 1 1/2 |
|
nutes, drain and set aside. |
INSTRUCTIONS
In a large pot of boiling, salted water cook fettucine until tender,
Heat a saute pan until very hot and add olive oil. Add garlic, pine
nuts, prosciutto and sun-dried tomatoes. Saute until pine nuts are
golden. Add chicken stock, basil and Parmesan, bring to a boil and
reduce liquid by 1/2. Add noodles and toss well. Season to taste with
salt and pepper. Add butter and ginger and toss again. Serve
immediately. Yield: 1 to 2 servings Busted and entered for you by:
Bill Webster CHEF DU JOUR SHOW #DJ9083 LARRY NICOLA Converted by
MM_Buster v2.0l. Converted by MC_Buster. Converted by MM_Buster
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