How To make Fettuccini Portofino Ambrosino

5 ounces egg fettuccini
5 ounces spinach fettuccini
1/4 pound butter
1 pint whipping cream
3 tablespoons chicken stock

plus more as needed
salt and freshly ground pepper :

to taste 1/4 cup Parmesan cheese
6 medium-size mushrooms

halved
1 cup coarsely chopped walnuts
grated Parmesan cheese :

(optional)
Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. Stir in the chicken stock, salt and pepper. Add the drained noodles and mix well. Reduce the heat. Fold in the cheese; continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock. Stir in the mushroom halves. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired.
Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>