1. Bring the fettuccini to boil as per directions on package or, if fresh, until soft. 2. Heat the olive oil in a medium-size pan until hot. 3. Put in the shallots, sauté until they are clear, but not brown. 4. Add the white wine and bring to a boil. 5. Add the half and half, salt, and pepper. 6. Reduce by about 1/3. 7. If the sauce isn't thickening, add a bit of cornstarch or flour. 8. Pour the sauce over the pasta and toss. ---------------------------------------------------------------------------
Nutrition
Ingredients
