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Fettuccine With Herbs, Butter And Cream
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Recipe Information
Terri McK


  • 8 oz (224 grm). fresh fettucine
  • 1 tsp (5 ml) salt
  • 1/2 cup (125 ml) heavy cream
  • 3 tbsp (45 ml) butter
  • 4 tbsp (60 ml) mixed chopped fresh herbs (tarragon, chives, parsley)
  • salt and pepper, to taste
  • Bring 2 quarts (1900 ml) of water to boil with 1 tsp (5 ml) salt.
  • In small saucepan heat on low, cream and butter, for 1 minute.
  • When slightly reduced add salt and pepper.
  • Keep warm.
  • Cook pasta according to directions; drain.
  • Add pasta back to pot and pour cream over; toss.
  • Add herbs and toss well, add more salt and pepper and toss again, cooking on low heat, to coat pasta.
  • Serve.

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