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