Provence Fettuccine Nuovi

Makes 8 servings.


2 Tablespoons unsalted butter
1 Tablespoon diced shallot
2 garlic cloves, minced
2 ripe tomatoes, cubed
1 leek, julienned
1/2 cup seedless green grapes
4 shiitake mushrooms, sliced
2 Tablespoons Pernod liqueur
1 Tablespoon chopped fresh basil leaves
2 Tablespoons extra-virgin olive oil
1 cup heavy cream
1 cup tomato sauce
1 pound dry basil fettuccine
1 & 1/2 cups grated Parmesan cheese
1/4 cup fresh Italian parsley leaves, chopped


Melt the butter in a large skillet over medium-high heat. Add the shallot and garlic. Cook, stirring, for 3 minutes or until golden. Stir in the tomatoes, leek, grapes, mushrooms and Pernod.

Using a mortar and pestle, crush together the basil and oil. Add to the skillet and cook for 5 minutes. Add the cream and tomato sauce; cook for 10 minutes or until reduced to 1/3.

Cook the fettuccine in a large pot of boiling salted water, according to the package directions, until just tender to the bite. Drain and add to the skillet. Stir to coat with the sauce. Sprinkle with the cheese and parsley.

Recipe from The Lavender Cookbook by Sharon Shipley.