Tagliatelle with herbs in champagne-cream sauce

Yield: 2 servings

Measure Ingredient
½ pounds Dried tagliatelle
\N \N Or fettuccine
1 cup Champagne
\N \N Or dry white wine
2 cups Heavy cream
2 \N Garlic clove(s)
1 teaspoon Salt
1 cup Chopped mixed fresh herbs
\N \N Any combination

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

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