Fettuccine a L'ail Et au Persil
Ingredients
- 2 1/25 ounces (60ml) of white wine
- 8 1/20 ounces (250ml) of chicken stock
- 3 thick slices of bread (no crust)
- 1 cup of chopped parsley
- 3 cloves of garlic, crushed
- 4 1/4 ounces (125ml) of olive oil
- 1 1/10 pound (500g.) of Fettuccine
Instructions
Pour the wine and the chicken stock on the bread and let soak for 10 minutes. In a pan, mix the oil, parsley and garlic, medium heat for 2 minutes. Add the bread and mix everything until homogeneity. Add salt and pepper. To prepare the pasta, bring water to boil, add the Fettuccine and cook for 6 to 8 minutes until firm and tender (al dente). Transfer the pasta to a large bowl, add the sauce.
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