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5 ounces egg fettuccini
5 ounces spinach fettuccini
1/4 pound butter
1 pint whipping cream
3 tablespoons chicken stock — plus more as needed
salt and freshly ground pepper — to taste 1/4 cup Parmesan cheese
6 medium-size mushrooms — halved
1 cup coarsely chopped walnuts
grated Parmesan cheese — (optional)
Bring a large pot of salted water to a rolling boil.
Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center.
Drain.
Melt the butter in a saucepan and add the cream.
Heat to a simmer without allowing to boil.
Stir in the chicken stock, salt and pepper.
Add the drained noodles and mix well.
Reduce the heat.
Fold in the cheese; continue folding until the sauce begins to thicken.
If the sauce becomes too thick, add a little more chicken stock.
Stir in the mushroom halves.
Turn out onto warmed plates.
Sprinkle with the walnuts.
Add a twist of pepper over each portion.
Top with grated cheese if desired.
Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>
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