Fettuccine Hunter's Style
| Yield: | 1 Servings |
| Categories: |
| 3 quarts salted water | ||
| 3/4 | lb | Fresh fettuccine; preferably spinach |
| 1/4 | c | Olive oil |
| 1 | tb | Chopped garlic |
| 2 | c | Chopped Portabella mushrooms, (stems removed) |
| 1/4 | c | Sun dried tomatoes; julienned |
| 1/4 | c | Marsala wine |
| 1 | c | Seeded and chopped fresh plum tomatoes |
| Salt and freshly ground black pepper | ||
| 1/4 | c | Shredded basil leaves (torn by hand) |
| 2 | c | Freshly grated Parmesan cheese, (4 ounces) |
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