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Specialty Recipe

Pasta with Shallots, Cream and White Wine

1 pound Fettuccini
1 cup white wine
1 cup half & half
1 to 2 Tablespoons olive oil
2 to 3 large shallots
Salt and pepper to taste

Bring Fettuccini to boil as per directions on package or, if fresh, until soft. Heat olive oil in medium-size pan until hot. Put in finely sliced shallots; saute until they are clear, but not brown. Add white wine and bring to a boil. Add half and half milk, salt, and pepper. Reduce by about 1/3. If sauce isn't thickening, add a bit of cornstarch or flour. Pour over pasta and toss.

Serve with green salad and crusty french bread.

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