| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Fettucine; fresh |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Garlic; chopped |
| 1 |
tb |
Pine nuts |
| 1 |
sl |
Prosciutto; julienned |
| 2 |
|
Sun-dried tomatoes; chopped |
| 1/2 |
c |
Chicken stock |
| 6 |
|
Basil leaves; julienned |
| 1 |
tb |
Shaved Parmesan cheese |
|
|
Salt and pepper |
| 1 |
ts |
Butter |
| 1/2 |
ts |
Ginger; chopped |
INSTRUCTIONS
In a large pot of boiling, salted water cook fettucine until tender, 1 1/2
minutes, drain and set aside.
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
Posted to recipelu-digest Volume 01 Number 578 by molony <molony@scsn.net>
on Jan 22, 1998
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