Linguine With Fourme D'ambert And Fresh Basil

Name: Linguine With Fourme D'ambert And Fresh Basil
Total time: 30 min
Yield: 4 appetizer servings
Cuisine: italian
Ingredients: Kosher salt; 1/3 cup dry white wine; 2 shallots, peeled and chopped; 1/3 cup vegetable stock; 2/3 cup heavy cream; Freshly ground black pepper; Freshly ground nutmeg; 4 ounces fourme d'Ambert or Roquefort cheese, cut into 1/2-inch cubes; 1 small bunch fresh basil, chopped; 3/4 pound linguine

Recipe from Kurt Gutenbrunner

Adapted by Amanda Hesser

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: RETRO IN NEW YORK; Remember When: Stylish Classics

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Ingredients

Yield:4 appetizer servings

Kosher salt
⅓cup dry white wine
2shallots, peeled and chopped
⅓cup vegetable stock
⅔cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg
4ounces fourme d'Ambert or Roquefort cheese, cut into ½-inch cubes
1small bunch fresh basil, chopped
¾pound linguine

Ingredient Substitution Guide

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Preparation

Step 1
Fill a large pot with lightly salted water, and bring to a boil over high heat.
Step 2
In a medium saucepan, combine wine and shallots and bring to a boil. Reduce by half. Add stock, and boil until liquid is nearly gone. Reduce heat to low, and stir in cream. Simmer 5 minutes. Season with salt, pepper and nutmeg to taste. Remove from heat, and stir in cheese and basil, reserving a little basil for garnish. Cover, and keep warm.
Step 3
Add pasta to boiling water, and cook until al dente. Drain well. Add to sauce, and toss gently. Adjust seasonings. Serve in bowls, garnished with reserved basil.