*  Exported from  MasterCook  *
                       Fettuccini Portofino Ambrosino
 Recipe By     : Catering Site
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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>
                    - - - - - - - - - - - - - - - - - -