Ingredients
1 lb fettuccine pasta
8 fluid ounces white wine
8 fluid ounces half-and-half
1 -2 tablespoon olive oil
3 large shallots, finely sliced
salt and pepper
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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East African grandmothers' recipes — 8 countries, home cooking, stories
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bring the fettuccini to boil as per directions on package or, if fresh, until soft. Heat the olive oil in a medium-size pan until hot. Put in the shallots, saute until they are clear, but not brown. Add the white wine and bring to a boil. Add the half and half, salt, and pepper. Reduce by about 1/3. If the sauce isn't thickening, add a bit of cornstarch or flour. Pour the sauce over the pasta and toss.