Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Capellini with Basil


2 cup Dry white wine
1 cup Chopped shallots
2 cup Heavy (whipping) Cream
Seasoning salt and Pepper to taste
1 1/2 cup Tomato paste
2 tablespoon Chopped garlic
2 cup Chopped fresh Basil
1 lb Capellini pasta

Yield: 6 servings

Combine wine and shallots in a saucepan over high heat. Reduce until wine is completely evaporated. Lower heat and add cream. Cook until mixture comes to a boil. Remove pan from heat, add salt and pepper to taste and whisk in tomato paste. Return to heat and cook until mixture comes to a boil. Add garlic and a minute later, the fresh basil. Boil capellini al dente and serve immediately, covered with sauce.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.