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Title: Fettuccine a la Genoa
Categories: Pasta Italian Scotch
Yield: 4 Servings

8ozKing crab meat
10 Mushrooms, washed and quartered
3ozGrated Parmesan cheese
4 Hearts of palm, cut into slices
1 Clove garlic, finely chopped
6ozButter
3/4lbFlat egg noodles
1ptHeavy cream

In large pan, saute over low heat with butter the garlic, crab, mushrooms, and hearts of palm for a few minutes. Cook the noodles to desired tenderness, rinse, cool, and drain. Put noodles in saute pan with the other ingredients. Add cream and simmer until cream starts to thicken. Add grated Parmesan cheese, and salt and pepper to taste, and freshly chopped parsley. Serves 4.

SCOTCH & SIRLOIN - Denver, CO.

From The Cookie-Lady's Files

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