Tagliatelle with herbs in champagne-cream sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried tagliatelle |
| Or fettuccine | ||
| 1 | cup | Champagne |
| Or dry white wine | ||
| 2 | cups | Heavy cream |
| 2 | Garlic clove(s) | |
| 1 | teaspoon | Salt |
| 1 | cup | Chopped mixed fresh herbs |
| Any combination | ||
Directions
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