Fettuccine Portofino Ambrosino

Course : Pasta
Serves: 6
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5 ounces Egg fettuccini
5 ounces Spinach fettuccini
1/4 pound Butter
1 pint Whipping cream
3 tablespoons Chicken stock
1/4 teaspoon Salt
1/4 teaspoon Pepper to taste
1/4 cup Parmesan cheese
6 medium Mushrooms -- Halved
1 cup Coarsely chopped walnuts
1 cup Grated parmesan cheese -- (optional)

Preparation / Directions:

Wine: amarone. 1. Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain. 2. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. 3. Stir in the chicken stock, salt and pepper. Add the drained noodles and mix well. 4. Reduce the heat. Fold in the cheese; continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock. 5. Stir in the mushroom halves. 6. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired. This dish should be served immediately to prevent coagulation of the sauce.

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