Fettuccine With Herbs, Butter And Cream

• 8 oz (224 grm). fresh fettucine
• 1 tsp (5 ml) salt
• 1/2 cup (125 ml) heavy cream
• 3 tbsp (45 ml) butter
• 4 tbsp (60 ml) mixed chopped fresh herbs (tarragon, chives, parsley)
• salt and pepper, to taste

1. Bring 2 quarts (1900 ml) of water to boil with 1 tsp (5 ml) salt.
2. In small saucepan heat on low, cream and butter, for 1 minute.
3. When slightly reduced add salt and pepper.
4. Keep warm.
5. Cook pasta according to directions; drain.
6. Add pasta back to pot and pour cream over; toss.
7. Add herbs and toss well, add more salt and pepper and toss again, cooking on low heat, to coat pasta.
8. Serve.

fresh fettucine, salt, heavy cream, butter, fresh herbs, salt

Taken from online-cookbook.com/goto/cook/rpage/001319 (may not work)