Fettuccine A La Creme

• 1 lb. fettuccine
• 1/2 c. butter
• 1 clove garlic
• 1/4 c. dry white wine or dry sherry
• salt and freshly ground black pepper to taste
• 2 Tbsp. freshly chopped parsley
• 1 tsp. chopped fresh basil or 1/2 tsp. dried
• 1 c. heavy cream
• 1/2 c. freshly grated Parmesan cheese
• 1 Tbsp. chopped chives (optional; garnish)

1. Cook the fettuccine in boiling, salted water until al dente. Drain well.
2. Melt the butter in a large skillet and saute the garlic for 3 to 4 minutes over low heat.
3. Remove the garlic from the skillet and discard.
4. Add the wine, salt, pepper, parsley and basil and simmer for 5 minutes.
5. Add the cream and heat through. Place the fettuccine in heated bowl.
6. Pour cream sauce and Parmesan cheese over the pasta and mix well.
7. Garnish with chives and serve.

fettuccine, butter, clove garlic, white wine, salt, freshly chopped parsley, fresh basil, heavy cream, freshly grated parmesan cheese, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468417 (may not work)