*  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