5 ounces egg fettuccini

5 ounces spinach fettuccini

1/4 pound butter

1 pint whipping cream

3 tablespoons chicken stock -- plus more as needed

salt and freshly ground pepper -- to taste 1/4 cup Parmesan cheese

6 medium-size mushrooms -- halved

1 cup coarsely chopped walnuts

grated Parmesan cheese -- (optional)

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. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. Stir in the chicken stock, salt and pepper. Add the drained noodles and mix well. 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. Stir in the mushroom halves. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired.

Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>