Tagliatelle With Herbs In Champagne-cream Sauce Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Dried tagliatelle,
2: Garlic clove, s
Or fettuccine,
1 tsp: Salt,
1 cup: Champagne,
1 cup: Chopped mixed fresh herbs,
Or dry white wine,
Any combination,
2 cup: Heavy cream,
Directions:
1. Cook the pasta in a large pot of boiling, salted water until
tender but still firm, 6-7 min. Drain well.
2. Meanwhile, combine the champagne and cream in a medium saucepan and
bring to a boil over medium-high heat. Reduce the heat to medium and
boil gently. Crush the garlic. Add it to the cream sauce, season with
salt and continue cooking until the sauce thickens, 7-9 min.
3. Add the herbs and drained pasta to the sauce and stir to coat; heat
through and serve.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 134
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
tender but still firm, 6-7 min. Drain well.
2. Meanwhile, combine the champagne and cream in a medium saucepan and
bring to a boil over medium-high heat. Reduce the heat to medium and
boil gently. Crush the garlic. Add it to the cream sauce, season with
salt and continue cooking until the sauce thickens, 7-9 min.
3. Add the herbs and drained pasta to the sauce and stir to coat; heat
through and serve.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 134
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Pasta/rice