*  Exported from  MasterCook  *

         Fettuccine With Butter, Garlic, Parmesan, & Black Pepper

Recipe By     : © 1995 Cole Group, Inc.
Serving Size  : 4    Preparation Time :0:00
Categories    : Mediterranean

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      quarts        well-salted water
   1      tablespoon    olive or cooking oil -- approximately
   8      ounces        dry fettuccine
                        or
   1      pound         fresh fettuccine
   3      tablespoons   unsalted butter
   2      large         garlic cloves -- finely minced
   4      tablespoons   Parmesan cheese -- or to taste
                        salt and freshly ground pepper -- to taste

In a large (at least 4-quart) saucepan, bring salted water to a boil. Drizzle
in oil. Stir in fettuccine and cook until firm-tender (about 2 minutes for
fresh, 7 minutes for dried), tasting single strands frequently. Do not allow
pasta to become mushy. Drain as soon as done and place in serving dish. While
pasta cooks melt butter in  a small saucepan over low heat. Add  garlic and
cook until garlic is transparent but not browned. Pour garlic  butter over
pasta. Stir in cheese to  taste 1 tablespoon at a time and  season with salt
and a liberal quantity of freshly ground black pepper (8 to 12 grinds).

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NOTES : Serve immediately (or cover and keep warm, if necessary, in a low oven
for up to 20 minutes).  Yield: 4 servings.

Posted to Fabfood 1/99