Pasta with artichoke hearts & capers
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Pasta with artichoke hearts & capers
  Pasta    Artichoke    Capers  
Last updated 6/12/2012 12:48:39 AM. Recipe ID 9811. Report a problem with this recipe.
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      Title: Pasta with artichoke hearts & capers
 Categories: Pasta
      Yield: 1 Servings
 
    1/2 pk Fettucine
           Water  to boil
      1 lg Shallot -- minced
      2 tb Olive oil
      1 tb Butter
      1 lg Clove garlic -- crushed
    1/4 c  White wine
    1/4 c  Chicken stock
      1 cn Artichoke hearts (16 oz.)
           Drained well
      2 tb Capers -- drained
    1/2 c  Parmesan cheese -- freshly
           Grated
           Salt and white pepper  to
           Taste
           Parmesan cheese  to top
           Chopped parsley  to garnish
 
  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.
  
  




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Recipe ID 9811 (Apr 03, 2005)

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