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 : email@example.com (Margaret Woo)
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|Serving Size: 1 Serving (836g)|
|Recipe Makes: 1|
|Calories from Fat: 249 (22%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 45.1mg||14 %|
|Sodium 1540.5mg||53 %|
|Potassium 2426.2mg||64 %|
|Total Carbohydrate 192.2g||57 %|
|Dietary Fiber 43.3g||173 %|
|Sugars, other 149g|
|Protein 36.5g||52 %|
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Calories per serving: 1111
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