Title: Fettuccine Al Cilantro
Categories: Pasta Italian
Yield: 6 Servings
| 2 | c | Cilantro leaves |
| 3 | tb | Butter |
| 1/2 | c | Dark Mexican beer |
| | | Salt |
| 1 | c | Whipping cream |
| 3/4 | c | Chicken stock |
| 4 | | Shallots, minced |
| 1/8 | ts | Ground cumin |
| | | Freshly ground pepper |
| 1 | lb | Cooked fresh fettuccine |
Combine cilantro and chicken stock in food processor or blender and puree.
Heat butter in saucepan. Add shallots and saute lightly. Add beer. Boil
mixture until reduced to about 3 tbs. Add cilantro mixture and cumin.
Season to taste with salt and pepper. Reduce again and add cream. Simmer 3
to 4 minutes, then pour sauce over pasta. Makes 6 to 8 servings.