Recipe - Champagne Fettucini

1 md Onion; coarsely chopped
One fourth tablespoon Whole cloves
One fourth tablespoon Olive oil
8 ounce Champagne
One fourth cup Fish broth
1 qt Cream
16 md Shrimp; deveined
2 cup Asparagus; coarsely chopped
2 tablespoon Olive oil
1 teaspoon Minced garlic
One fourth cup Chopped fresh basil
4 ounce Butter
Salt and pepper to taste
1 pound Fettucini; cooked
1 cup Fresh tomato; chopped

Saute onion with cloves in One fourth tablespoon olive oil in saucepan just until
onion is tender but not browned. Stir in champagne, fish broth and cream.
Simmer for 30 minutes, stirring frequently. Strain and set aside. Cut
shrimp into halves lengthwise. Saute shrimp and asparagus lightly in 2
tablespoons olive oil in saucepan. Add garlic. Saute until golden brown.
Add 16 ounces of the strained champagne sauce, basil, butter, salt and
pepper. Simmer for 5 minutes or until slightly thickened. Add fettucini and
tomato; toss lightly.

Formatted for MCrecipe by JoAnn Pellegrino 5/98

NOTES : Recipe by Chef Walter Worotylko, Palace Station Hotel. Las Vegas
Cooking published by Nathan Adelson Hospice of Las Vegas, NV
Recipe by: Las Vegas Best Bets/Palace Station

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
19, 1998