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Pasta Fogolore From Washington

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Pasta, Restaurant, Washington 4 Servings

INGREDIENTS

2 c Fresh mushrooms; sliced
1/2 c Onion; diced
1 c Ham; diced
2 Cloves garlic; minced
1/4 c White wine
1/2 ts Oregano
1 lb Fettuccine
5 Eggs
1/2 ts Black pepper
1/3 c Parmesan cheese
2 tb Parsley; chopped
1 Tomato; diced
1/4 c Olive oil

INSTRUCTIONS

Saute onion, mushrooms, ham and garlic in olive oil and white wine. In a
large bowl combine oregano, eggs, pepper and Parmesan cheese. Mix Place
fettuccine into boiling salted water to cover and cook to desired doneness.
This should not require more than 8 or 9 minutes for al dente.
Add sauteed vegetables and meat together with the pasta and mix well. Add
tomatoes and parsley as garnishes. Serve hot.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Landfall, Port Townsend, Wash.

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