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Pasta with artichoke hearts & capers

Yield: 1 Servings

Ingredients:

• 1/2 pk Fettucine Water to boil
• 1 lg Shallot -- minced
• 2 tb Olive oil
• 1 tb Butter
• 1 lg Clove garlic -- crushed
• 1/4 c White wine
• 1/4 c Chicken stock
• 1 cn Artichoke hearts (16 oz.) Drained well
• 2 tb Capers -- drained
• 1/2 c Parmesan cheese -- freshly

Instructions:

Grated Salt and white pepper to Taste Parmesan cheese to top Chopped parsley to garnish Cook fettucine to package directions. When almost al dente cook the shallots in the butter and oil until translucent. Add garlic and cook until soft. Deglaze pan away from heat with wine. Add stock artichokes and capers and let the sauce reduce by half. Add cheese and taste sauce. Add salt and white pepper to taste. Keep warm. Drain fettucine well. Spoon a little sauce on a platter add fettucine and mix up a little. Pour rest of sauce over fettucine sprinkle more parmesan on top and garnish with chopped parsley. Recipe By : mwoo@pyrnova.pyramid.com (Margaret Woo)

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