LOCATION: Recipes >> Pasta >> Fettucine 02
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Fettucine 02
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Fettuccine a l'ail et au Persil
2.04 oz (60ml) of white wine
8.05 oz (250ml) of chicken stock
3 thick slices of bread (no crust)
1 cup of chopped parsley
3 cloves of garlic, crushed
4.25 oz (125ml) of olive oil
1.1 lbs (500g.) of Fettuccine
Pour the wine and the chicken stock on the bread and let soak for
10 minutes. In a pan, mix the oil, parsley and garlic, medium
heat for 2 minutes. Add the bread and mix everything until
homogeneity. Add salt and pepper.
To prepare the pasta, bring water to boil, add the Fettuccine and
cook for 6 to 8 minutes until firm and tender (al dente). Transfer
the pasta to a large bowl, add the sauce.
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