Fettuccine Alfredo

pound green noodles Boiling salted water
2 tablespoons olive oi I
1 teaspoon chopped fresh basil
1 clove garlic, minced Grated Parmesan cheese Butter

1. Cook noodles in boiling salted water until just tender; drain.
2. In a chafing dish, heat olive oil, basil, and garlic. Toss the noodles in hot oil with a fork until they are very hot.
3. Sprinkle generously with Parmesan cheese, adding a generous piece of butter, and toss again a moment before serving.

ABOUT 8 SERVINGS

Fettuccine al Burro Alfredo: Cook egg noodles in boil­ing salted water until barely tender, al dente; drain thoroughly. Bring quickly to the table in a heated serving bowl and rapidly toss and twirl with a generous amount of unsalted butter and finely grated Parmesan or Romano cheese so that the butter and cheese melt so quickly that the fettuccine can be served piping hot.