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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a very simple version of an Italian classic as prepared by Sandi Richard on Fixing Dinner . Ingredients:
3/4 lb linguine |
1 teaspoon olive oil |
1/2 teaspoon dried basil |
1 1/2 teaspoons olive oil |
1 1/2 teaspoons butter |
2 shallots, finely chopped |
2 garlic cloves, finely minced |
1 tablespoon cornstarch |
2 cups 10% cream |
1/2 cup parmesan cheese |
1/2 cup white wine |
1 teaspoon dijon mustard |
1 pinch nutmeg |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. Bring a large pot of water to a boil and add the pasta.
2. Cook for 10 minutes or until al dente.
3. When the pasta is cooked, drain it well and rinse with hot water.
4. Return the pasta to the pot and toss with 1 teaspoons olive oil and the basil.
5. Keep warm.
6. While the pasta is cooking, melt the butter and oil together in a medium-sized pan over medium heat.
7. Add the shallots and garlic and saute for a couple of minutes.
8. Remove the pan from the heat.
9. Whisk in the cornstarch and gradually whisk in the cream.
10. Return the pan to the stove over medium-low heat.
11. Add the cheese, white wine, mustard and seasonings.
12. Stir occasionally until thickened.
13. Pour over the cooked pasta and toss to coat well.
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