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Title: Fettuccine a la Genoa
Categories: Pasta Italian Scotch
Yield: 4 Servings
| 8 | oz | King crab meat |
| 10 | Mushrooms, washed and quartered | |
| 3 | oz | Grated Parmesan cheese |
| 4 | Hearts of palm, cut into slices | |
| 1 | Clove garlic, finely chopped | |
| 6 | oz | Butter |
| 3/4 | lb | Flat egg noodles |
| 1 | pt | Heavy cream |
In large pan, saute over low heat with butter the garlic, crab, mushrooms, and hearts of palm for a few minutes. Cook the noodles to desired tenderness, rinse, cool, and drain. Put noodles in saute pan with the other ingredients. Add cream and simmer until cream starts to thicken. Add grated Parmesan cheese, and salt and pepper to taste, and freshly chopped parsley. Serves 4.
SCOTCH & SIRLOIN - Denver, CO.
From The Cookie-Lady's Files
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