Recipe - Fettuccine Hunters Style

3 quarts salted water
Three fourths pound Fresh fettuccine; preferably
spinach
One fourth cup Olive oil
1 tablespoon Chopped garlic
2 cup Chopped Portabella
mushrooms, (stems removed)
One fourth cup Sun dried tomatoes;
julienned
One fourth cup Marsala wine
1 cup Seeded and chopped fresh
plum tomatoes
Salt and freshly ground
black pepper
One fourth cup Shredded basil leaves (torn
by hand)
2 cup Freshly grated Parmesan
cheese, (4 ounces)

1.Bring the water to a boil. Add the fettuccine and cook for a few minutes
or until tender.

2.In a large skillet heat the olive oil and sauté the garlic for 10
seconds. Add the mushrooms and cook for 2 to 3 minutes or until the
mushrooms are somewhat tender. Add the sundried tomatoes and Marsala and
boil for a minute or until the wine has almost evaporated.

3.Add the tomatoes to the skillet, simmer for a minute to heat through and
season with salt and pepper to taste.

4.Drain the fettuccine and return it to the cooking pot which is off the
heat. Add the sauce to the fettuccine along with the basil and cheese. Toss
well to combine and serve immediately.

NOTES : From: Origins with Burt Wolf
Posted to recipeludigest Volume 01 Number 162 by Aquasea221@aol.com on Oct
25, 1997