Name: Fettuccine a L'ail Et au Persil
Ingredients: 2 1/25 ounce (60ml) of white wine; 8 1/20 ounce (250ml) of chicken stock; 3 thick slices of bread (no crust); 1 cup of chopped parsley; 3 cloves of garlic, crushed; 4 1/4 ounce (125ml) of olive oil; 1 1/10 pound (500g.) of Fettuccine

Fettuccine a L'ail Et au Persil

Ingredients

2 1/25 ounces (60ml) of white wine
8 1/20 ounces (250ml) of chicken stock
3 thick slices of bread (no crust)
1 cup of chopped parsley
3 cloves of garlic, crushed
4 1/4 ounces (125ml) of olive oil
1 1/10 pound (500g.) of Fettuccine

Instructions

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 to a large bowl, add the sauce.