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Pasta with a White Wine and Sun Dried Tomato Cream Sauce

This recipe is from the cooking demo I did at the Eastern Iowa Wine Festival at the Blackhorse Inn. I will try to convert down to a smaller portion (4-6 people), as I made this dish in bulk for sampling. The dish is simple and fun to play with, so please explore your cooking goddess side when preparing to make it all your own!

Linguine or spaghetti
1 tablespoon or so of good quality EVOO
1 large shallot, minced
1 clove of garlic, slightly smashed but whole
2 tablespoons of butter or more (I did make my own for the demo)
1/2 of good quality dry white
1/3-1/2 cup heavy cream
1/3 cup sun dried tomatoes
1 tablespoon fresh lemon zest
2-3 tablespoons fresh lemon juice (to your liking)
salt and pepper to taste

bring 6-8 cups of water to a boil- add a generous amount of salt. add pasta and cook according to package.

Meanwhile- heat EVOO in large pan. Once shimmering, add garlic. Cook garlic until golden brown one one side and flip to other side until the same, then remove. Add shallots and cook until shallots are opaque and soft. Add wine and simmer for about 5 minutes. Add cream, lemon zest, butter and sun dried tomato and a tablespoon of lemon juice. Cook down until cream has thickened, coating the back of the spoon. Sun dried tomatoes should plump up a bit. If sauce does not seem thick or rich enough, add more butter. Adjust lemon to taste and season with salt and pepper.

Drain pasta, reserve a 1/2 cup of pasta water, do not rinse pasta. Place in large pasta bowl, add sauce and coat. Add pasta water as needed to be sure all pasta is coated. Garnish with fresh Italian parsley or julienned basil leaves and serve immediately.

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