Recipe - Oak Knoll Creme Fettuccine

6 tablespoon Butter
2 Cloves garlic, minced
1 teaspoon Flour
1 cup Oak Knoll Chardonnay
1 cup Cream
Three fourths cup Tomatos, seeded and chopped
One half cup Minced fresh dill
3 cup Steamed vegetables
(asparagus, mushrooms and
red pepper pictured)
1 pound Fettuccine, cooked al dente
Three fourths pound Cooked shrimp or crab
Freshly grated Parmesan
Cheese
Toasted hazelnuts

Melt butter, saute garlic until soft. Stir in flour, cook 12 minutes.
Slowly add Chardonnay, stirring constantly, then add cream, tomatos, and
dill. Simmer 510 minutes, add salt and pepper to taste. Stir steamed
vegetables into hot fettuccine, then add sauce and seafood. Toss until
mixed well. Serve on warm plates, topped with Parmesan cheese and toasted
hazelnuts. Serves 6.
Posted to recipeludigest by GramWag GramWag@aol.com on Mar 18, 1998