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   Ingredients :
2 lb (1 k) fettuccini
2 tablespoons butter
6 garlic cloves, minced
2 cups chicken stock
1 cup heavy cream
8 oz (250 g) mild goat cheese
8 oz (250 g) salami cut into small cubes
cup basil leaves, chopped


In a large pan with salted water, cook fettuccini for 12 minutes approximately or until al dente.

Melt butter over low heat in a large pan. Add garlic and cook stirring for 2 to 3 minutes. Raise temperature and add chicken stock.

Add cream, stir and bring back to simmer. Add goat cheese and whisk until smooth. Stir in salami, basil and pepper. Correct seasoning.

Drain fettuccini and add to sauce. Heat stirring, allow pasta to absorb some sauce. Serve.
        8 servings
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