Capellini with basil

Yield: 6 Servings

Measure Ingredient
2 cups Dry white wine
1 cup Chopped shallots
2 cups Heavy whipping cream
\N \N Seasoning salt and pepper to taste
1½ cup Tomato paste
2 tablespoons Chopped garlic
2 cups Chopped fresh basil
1 pounds Capellini pasta

1. Combine wine and shallots in a saucepan over high heat. Reduce until wine is completely evaporated.

2. Lower heat and add cream. Cook until mixture comes to a boil. Remove pan from heat, add salt and pepper to taste and whisk in tomato paste. Return to heat and cook until mixture comes to a boil.

3. Add garlic and a minute later, the fresh basil.

4. Boil capellini al dente and serve immediately, covered with sauce.



PULIGNY-MONTRACHET 1977 OR 1978 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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