Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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)

Browse by categories