Serves: 4
Total Calories: 1,153

3 ounces blanched almonds
1/4 cup butter
2 minced garlic cloves
1 cup chicken broth
2 cups whipping cream
1 pound penne or pasta shell
8-10 leaves of fresh basil finely shredded, or 2 T. chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

Preheat oven to 350. Put almonds on a baking sheet and bake until light golden. Melt butter in a large skillet. When butter foams, add garlic and almonds. Cook over medium heat, stirring, until the garlic begins to color, less than 1 minute. Add broth and cream season with salt and pepper. Cook, stirring, until the sauce is reduced almost by half and has a medium-thick consistency. While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook uncovered until the pasta is tender but firm to the bite, 7 to 8 minutes. Drain the pasta and add it to the sauce. Stir in the basil or the parsley and 1/4 cup of Parmesan cheese. Mix quickly over very low heat until the pasta is well coated with the sauce, 20-30 seconds. Serve at once with remaining Parmesan cheese if you wish.

Nutritional Facts:

Serves: 4
Total Calories: 1,153
Calories from Fat: 639

More Recipes from the Cook'n Italian Cookbook:
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Fettucine Alfredo
Fried Mozzarella
Fried Polenta
Linguine with Pesto Sauce
Mostaccoli
Olio e Aglio
Pasta Primavera
Pasta with Almonds & Cream
Polenta with Butter and Cheese
Polenta with Mushrooms
Potato Gnocchi
Risi E Bisi
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Spaghetti with Garlic and Oil
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