From “The Silver Spoon: Pasta” (Phaidon). Serves 4.
Ingredients
2 tablespoons butter
1 shallot, chopped
5 ounces skinless boneless chicken breast, chopped
Scant 1/2cup dry white wine
1/3 cup almonds, chopped
Scant 1 cup heavy cream
10 ounces fresh fettuccine
1/3 cup grated parmesan cheese
Salt and pepper
Directions
Melt the butter in a small pan. Add the shallot and cook over low heat, stirring occasionally, for 5 minutes. Add the chicken, stir well, and cook for a few minutes. Pour in the wine and cook until the alcohol has evaporated, then add the almonds and stir in the cream. Simmer over low heat, stirring occasionally, for about 10 minutes, then season with salt and pepper. Cook the fettucine in plenty of salted boiling water for 2-3 minutes until al dente. Drain, tip into a warm serving dish, pour the chicken sauce over it and sprinkle with the parmesan. Serve immediately.
