Ribbon Pasta With Basil Cream
|Wine vinegar||3 Tablespoon|
|Minced shallots||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Lightly packed basil leaves||1⁄2 Cup (8 tbs)|
|Dry ribbon pasta/Fettuccine||10 Ounce (Made From Plain Or Colored Pasta Dough)|
|Freshly grated parmesan cheese||2 Ounce|
|Freshly ground pepper||To Taste|
In a 5 to 6-quart pan, bring 3 quarts water and vinegar to boil.
Also melt butter in a 5 to 6-quart pan over medium-high heat.
Add shallots and stir until golden, about 2 minutes.
Add cream and broth.
Boil on high heat until reduced to 1 cup, about 10 minutes.
Stir in basil leaves; keep warm.
Add pasta to boiling water on high heat.
Boil gently, uncovered, until pasta is just barely tender to bite, 2 to 3 minutes for fresh, 7 to 11 minutes for dry (color fades slightly as it cooks); stir occasionally.
Quickly ladle the sauce equally onto 4 warm, rimmed dinner plates.
Quickly lift pasta ribbons (use tongs and handle gently to avoid tearing), 1 at a time, and drape them in equal mounds on each plate; or mound the fettuccine equally onto plates.
Garnish with basil leaves.
Offer cheese, salt, and pepper to add to taste.