Title: Lordy-Lordy!
Categories: Pasta Italian Main
Yield: 1 Servings
| 2 | | Shallots, minced |
| 5 | | Cloves garlic - 3 minced - |
| | | 2 thinly sliced |
| 2 | | Jalepenos, seeded and minced |
| 2 | tb | Olive oil |
| 2 | c | Heavy cream |
| 1 | c | Half and half |
| 2 | tb | Achiote |
| 2 | | Tomatoes |
| 1 | tb | Lemon juice |
| 1 | tb | Extra virgin olive oil |
| 1/2 | ts | Salt |
| 12 | oz | Fettuccini |
In saucepan saute shallots, minced garlic and jalepenos in olive oil till
soft. Add cream and 1/2 c half and half and simmer to reduce by a third.
Mix together remaining 1/2 c half and half with the achiote, using a fork
to break apart the achiote. Stir this mixture into the sauce. Chop the
tomatoes and toss them with the sliced garlic, lemon juice, olive oil and
salt; set aside. Cook fettuccini, drain and place in large bowl. Pour
about half the sauce over and toss till strands are well coated. Place on
individual plates and spoon more sauce over and top with tomato mixture.
ENJOY! Parmesan cheese may be sprinkled over if desired.