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Ingredients
- 1 lb fettuccine pasta
- 8 fluid ounces white wine
- 8 fluid ounces half-and-half
- 1 -2 tablespoon olive oil
- 3 large shallots, finely sliced
- salt and pepper
Method
- Bring the fettuccini to boil as per directions on package or, if fresh, until soft.
- Heat the olive oil in a medium-size pan until hot.
- Put in the shallots, saute until they are clear, but not brown.
- Add the white wine and bring to a boil.
- Add the half and half, salt, and pepper.
- Reduce by about 1/3.
- If the sauce isn't thickening, add a bit of cornstarch or flour.
- Pour the sauce over the pasta and toss.
