| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Fettucine |
|
|
Water to boil |
| 1 |
lg |
Shallot — minced |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1 |
lg |
Clove garlic — crushed |
| 1/4 |
c |
White wine |
| 1/4 |
c |
Chicken stock |
| 1 |
cn |
Artichoke hearts (16 oz.) |
|
|
Drained well |
| 2 |
tb |
Capers — drained |
| 1/2 |
c |
Parmesan cheese — freshly |
|
|
Grated |
|
|
Salt and white pepper to |
|
|
Taste |
|
|
Parmesan cheese to top |
|
|
Chopped parsley to garnish |
INSTRUCTIONS
Cook fettucine to package directions. When almost al dente, cook the
shallots in the butter and oil until translucent. Add garlic and cook until
soft. Deglaze pan away from heat with wine. Add stock, artichokes, and
capers and let the sauce reduce by half. Add cheese, and taste sauce. Add
salt and white pepper to taste. Keep warm.
Drain fettucine well. Spoon a little sauce on a platter, add fettucine and
mix up a little. Pour rest of sauce over fettucine, sprinkle more parmesan
on top, and garnish with chopped parsley.
Recipe By : mwoo@pyrnova.pyramid.com (Margaret Woo)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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