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Measurements
      Title: Fettuccine Al Cilantro
 Categories: Pasta, Italian
      Yield: 6 Servings
 
      2 c  Cilantro leaves
      3 tb Butter
    1/2 c  Dark Mexican beer
           Salt
      1 c  Whipping cream
    3/4 c  Chicken stock
      4    Shallots, minced
    1/8 ts Ground cumin
           Freshly ground pepper
      1 lb Cooked fresh fettuccine
 
  Combine cilantro and chicken stock in food processor or blender and
  puree. Heat butter in saucepan. Add shallots and saute lightly. Add
  beer. Boil mixture until reduced to about 3 tbs. Add cilantro mixture
  and cumin. Season to taste with salt and pepper. Reduce again and add
  cream. Simmer 3 to 4 minutes, then pour sauce over pasta. Makes 6 to
        8    servings.


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