Yield: 6 Servings
|2 cups||Dry white wine|
|1 cup||Chopped shallots|
|2 cups||Heavy whipping cream|
|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.
SOUTH POST OAK, HOUSTON.
PULIGNY-MONTRACHET 1977 OR 1978 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .