Found this recipe in the Woman's Day magazine, Sept 23. It is from a cook called the Seasonal Kitchen by Serge Dansereau. Linguine is rather similar to fettuccine and I would imagine any long pasta would work well. I've made this and it is delicious, quick and easy. The recipe says that basil can be swopped for parsley, but I think the basil adds another dimension to the recipe that parsley wouldn't. The left-overs, reheated the next day, taste just as nice as when first made. A keeper for sure. -- posted by Kiwi Kathy
via Food.com: Newest recipes Get the full recipe here
via Food.com: Newest recipes Get the full recipe here
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