Pasta with Artichoke Hearts and Capers

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Pasta with Artichoke Hearts and Capers Ingredients

1/2 pk Fettucine	Drained well
Water to boil	2 tb Capers -- drained
1 lg Shallot -- minced	1/2 c Parmesan cheese -- freshly
2 tb Olive oil	Grated
1 tb Butter	Salt and white pepper to
1 lg Clove garlic -- crushed	Taste
1/4 c White wine	Parmesan cheese to top
1/4 c Chicken stock	Chopped parsley to garnish
1 cn Artichoke hearts (16 oz.)

Instructions for Pasta with Artichoke Hearts and Capers

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@pyrnova.pyramid.com (Margaret Woo) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized