Recipe - Pasta With Fennell

500 g Tagliatelle
1 tablespoon Butter
1 Fennel bulb finely cut or sliced up
reserve some
; of the feathery leaves
For garnish
300 ml Chicken stock
100 ml Cream
Freshly grated parmesan
cheese

Cook pasta in plenty of salted water. Melt butter in frying pan and add the
fennel. Cook gently until soft. Add chicken stock and cream and simmer for
a few minutes.

Drain pasta and toss in the fennel sauce. Put into individual pasta bowls
and top with parmesan cheese and a few bits from the fennel tops.

For a really distinctive fennel flavour you could add a few drops of Pernod
to the simmering sauce.

Try

· Using fish stock and topping pasta with a couple of strips of smoked
salmon omit the parmesan

· With poached chicken breasts

Converted by MC_Buster.

Per serving: 376 Calories (kcal); 37g Total Fat; (90% calories from fat);
4g Protein; 5g Carbohydrate; 119mg Cholesterol; 2877mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 One half Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.