12/19/18 Fettuccine De Jonghe

Fettuccine De Jonghe

Recipe Courtesy of Cindy Schumacher

3 green onions, finely diced                          
3 cloves garlic, minced                                 
¾ cup unsalted butter, divided                     
¾ cup white bread crumbs                  
½ cup dry white wine                                   
¼ cup Italian parsley, chopped                     
¼ cup grated Parmesan cheese                     
½ tsp. salt
1/8 tsp. freshly ground pepper
8 oz. uncooked spinach fettuccine
½ cup half and half
12 small pitted ripe olives
Parsley sprigs

In a large skillet, sauté green onions and garlic in ½ cup butter 2 minutes. Add bread crumbs, wine, chopped parsley, Parmesan cheese, salt, and pepper. Sauté 3 minutes, stirring constantly. Remove from heat. Cook fettuccini until al dente. Drain and toss with half and half and remaining ¼ cup of butter.
When well coated, pour into baking dish. Top with the garlic-crumb mixture.
Bake in preheated 375 degree oven 30 minutes. Garnish with parsley sprigs before serving.