Recipe - Linguine Wsun-Dried Tomatoes And Toasted

3 Cloves garlic; minced fine
1 tablespoon Minced shallots (or minced
onion)
1 teaspoon Olive oil
1 cup Dry white wine
2 cup HalfandHalf
1 tablespoon Chopped parsley
1 tablespoon Chopped basil
2 teaspoon Instant beef bouillon
crystals
2 teaspoon Tomato paste
One half cup Sundried tomatoes; chopped
fine
One half cup Toasted pignoli nuts
1 pound Fresh linguine
One fourth cup Parmesan cheese (imported
preferred)

Date: Sun, 05 May 1996 20:18:54 0400

From: Walt Gray waltgray@mnsinc.com

Boil water for pasta Toast pignoli nuts lightly in oven or nonstick teflon
fry pan. In a large skillet or sauce pot, saute garlic and shallots in
olive oil. Add white wine and cook to reduce by half. Add halfandhalf,
then bouillon crystals to sauce and reduce again by half. Add tomato paste
and mix well to blend in sauce. Add the basil. Add toasted pignoli nuts.
Stir to mix. Add the sundried tomatoes and parsley and stir. Let this
simmer gently while the pasta cooks. Cook pasta until just al dente. Drain.
Put pasta in skillet with sauce and mix well. Empty pasta and sauce into a
large serving dish. Sprinkle grated parmesan cheese over the pasta. Take to
the table and ENJOY! Eugene R. Mariani

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