Name: Fettuccine with Scallops
Prep time: 35 min
Yield: 8
Cuisine: Italiana
Ingredients: 750 grams fettuccine pasta; 1/4 cups olive oil; 5 cloves garlic, finely chopped; 2 cups white wine; 2 tablespoons fresh parsley, chopped; 2 tablespoons basil; 2 cups whole cream; 500 grams ax callus; 1/2 cups Parmesan cheese, grated

Preparation

35 mins

Medium

Cook the fettuccine according to the instructions on the box in boiling water until al dente. While the pasta is cooking, make the sauce. In a large skillet, heat the olive oil and cook the garlic for 2-3 minutes. Add the wine, parsley, and basil, and cook until reduced by half.