Pasta with artichoke hearts & capers

1 Servings

Ingredients

QuantityIngredient
½packFettucine
Water to boil
1largeShallot -- minced
2tablespoonsOlive oil
1tablespoonButter
1largeClove garlic -- crushed
¼cupWhite wine
¼cupChicken stock
1canArtichoke hearts (16 oz.)
Drained well
2tablespoonsCapers -- drained
½cupParmesan cheese -- freshly
Grated
Salt and white pepper to
Taste
Parmesan cheese to top
Chopped parsley to garnish

Directions

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@... (Margaret Woo)