Pasta with Artichoke Hearts and Capers
| Yield: | 1 Servings |
| Categories: | Pasta |
| 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 |
| Grated | ||
| Salt and white pepper to | ||
| Taste | ||
| Parmesan cheese to top | ||
| Chopped parsley to garnish |
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