A recipe from my time travelling in America that the resteraunts chef kindly gave me.
- tomatoes – diced
- mushrooms – sliced (optional)
- garlic – crushed
- fresh parsley
- spring onion
- lemon juice
- olive oil
- fresh parmesan cheese to server
Start the fettuccine cooking in boiling salted water. In a deep frypan, fry the onion and garlic in the oil. Turn the heat down and wait until the pan cools a little (you don’t want to cook the tomato too much). Once the pan has cooled a little, add the tomato, lemon juice, capers and parsley. Cook on low heat until just warm. Add the fettuccini to the sauce. Season with salt and pepper and serve with fresh parmesan.