Recipe - Pasta With Artichoke Hearts And Capers

One half pack Fettucine
Water to boil
1 lg Shallot minced
2 tablespoon Olive oil
1 tablespoon Butter
1 lg Clove garlic crushed
One fourth cup White wine
One fourth cup Chicken stock
1 cn Artichoke hearts (16 oz.)
Drained well
2 tablespoon Capers drained
One half cup Parmesan cheese freshly
Grated
Salt and white pepper to
Taste
Parmesan cheese to top
Chopped parsley to garnish

Cook fettucine to package directions. When almost al dente, cook the
shallots in the butter and oil until translucent. Add garlic and cook until
soft. Deglaze pan away from heat with wine. Add stock, artichokes, and
capers and let the sauce reduce by half. Add cheese, and taste sauce. Add
salt and white pepper to taste. Keep warm.

Drain fettucine well. Spoon a little sauce on a platter, add fettucine and
mix up a little. Pour rest of sauce over fettucine, sprinkle more parmesan
on top, and garnish with chopped parsley.

Recipe By : mwoo@pyrnova.pyramid.com (Margaret Woo)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini