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Categories:
fettuccine butter clove garlic white wine salt freshly chopped parsley fresh basil heavy cream freshly grated Parmesan cheese chives
Viewed: 72 - Published at: 8 years agoIngredients
- 1 lb. fettuccine
- 1/2 c. butter
- 1 clove garlic
- 1/4 c. dry white wine or dry sherry
- salt and freshly ground black pepper to taste
- 2 Tbsp. freshly chopped parsley
- 1 tsp. chopped fresh basil or 1/2 tsp. dried
- 1 c. heavy cream
- 1/2 c. freshly grated Parmesan cheese
- 1 Tbsp. chopped chives (optional; garnish)
Method
- Cook the fettuccine in boiling, salted water until al dente. Drain well.
- Melt the butter in a large skillet and saute the garlic for 3 to 4 minutes over low heat.
- Remove the garlic from the skillet and discard.
- Add the wine, salt, pepper, parsley and basil and simmer for 5 minutes.
- Add the cream and heat through. Place the fettuccine in heated bowl.
- Pour cream sauce and Parmesan cheese over the pasta and mix well.
- Garnish with chives and serve.
