Fettucine with herbs, butter and cream
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Fettucine with herbs, butter and cream
  Fettucine    Herbs    Butter    Creams  
Last updated 6/12/2012 12:58:29 AM. Recipe ID 21265. Report a problem with this recipe.
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      Title: Fettucine with herbs, butter and cream
 Categories: 
      Yield: 4 Servings
 
    1/2 c  Heavy cream
      3 tb Butter
      8 oz Homemade fresh fettucine
           (recipe above)
      3    To 4 tablespoons mixed
           Chopped fresh herbs such as
           Tarragon, chives
           Or Italian parsley
           Salt and pepper
 
  Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a
  saucepan place the heavy cream and butter. Simmer over low heat for a
  minute or until slightly reduced and then season with salt and
  pepper. Keep warm over low heat. To the pot of boiling water, add the
  fettucine, and bring water back to a boil. If pasta has just been
  made, cook for a few seconds after water returns to a boil, otherwise
  cook until just slightly firmer than al dente, about 3 to 4 minutes.
  Drain fettucine and add it to the cream sauce. Toss fettucine coating
  them with cream sauce. Add fresh herbs, salt, pepper and toss again,
  still over low heat, until sauce has thickened and fettucine is well
  coated Serve immediately.
  
  Yield: 2 servings
  




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Recipe ID 21265 (Apr 03, 2005)

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