Beer makes batters better, meat more tender, and sauces more flavorful.
Fettuccine a l'ail et au Persil
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 ounces white wine
8 ounces chicken stock
3 thick slices bread (no crust)
1 cup chopped parsley
3 cloves garlic, crushed
4 ounces olive oil
1 1/10 pound fettuccine pasta
directions
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 in a big recipient, add the sauce.
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nutrition data
Nutritional data has not been calculated yet.
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