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Fettuccine with Buttered Crumbs




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Fettuccine with Buttered Crumbs
Gourmet Archives

12 ounces dried fettuccine
1 onion, minced
1 garlic clove, minced
6 tablespoons unsalted butter
1/4 cup heavy cream [or substitute half-and-half]
1/3 cup minced fresh parsley leaves
Pinch of nutmeg
1/4 cup fine dry breadcrumbs

In a kettle of boiling salted water cook the noodles 7 to 8 minutes, drain
them in a colander and refresh them under cold water.
In a kettle cook onion and garlic in 4 tablespoons butter over moderately
low heat, stirring, until the onion is softened. Add the cream and bring it
to a boil. Add the noodles, drained well, parsley, nutmeg, and salt and
pepper to taste. Cook the mixture, stirring, to coat noodles with sauce,
until the noodles are hot. Transfer the mixture to a 10-inch round flame-
proof baking dish, sprinkle top with breadcrumbs, and dot crumbs with
the remaining 2 tablespoons butter. Heat dish 10 minutes at 400 degrees
F. Brown crumbs under a preheated broiler about 6 inches from heat for
2 to 3 minutes or until golden. Serves 6.

Featured Archive Recipes:
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(Craig Claiborne)

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