Title: Spinach Fettuccine With Basil And Garlic
Categories: Entree Vegetarian
Yield: 4 Servings

375	g	Spinach fettuccine (see note
125	g	Unsalted butter
2		Cloves garlic, pounded or thinly sliced
1/2	c	Thin cream
2	tb	Fresh basil, chopped -OR-
1	tb	Dried basil (see note)
1/2	c	Grated Parmesan cheese
		Pepper to taste

Note: spinach spaghetti or plain spaghetti may be used in place of the fettuccine. Note: fresh or dried oregano may be used in place of the basil in the same proportions.

Boil a quantity of salted water in a lrge saucepan. Add the fettuccine unbroken, gradually loosening it with a fork as it softens. Cook briskly, uncovered, for about 12 to 15 minutes until tender. Drain in a colander and immediately pour boiling water over the pasta, allowing it to continue to drain.

Meanwhile, melt butter and saute the garlic in it over a low heat - do not let it brown. Pour this mixture into a bowl and beat in the cream and basil (or oregano). Now transfger the drained fettuccine into a warmed serving bowl and pour the butter and cream mixture over it with half ther Parmesan cheese. Toss well with a spoon and fork, adding extra cheese gradually, and seasoning with pepper - freshly ground if possible.

Before bringing it to the table, sprinkle more Parmesan cheese over the cooked fettuccine, and garnish with a few sprigs of fresh basil or oregano. Serve hot with crusty bread and a tossed crisp salad. A bowl of Parmesan cheese should be handed around at the table in case more is needed to sprinkle over the vanishing portions of this fragrant and deliciously soothing dish.

Hemphill's Book Of Herbs.

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