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Creamy Linguine With Garlic Chives

pasta

1 cup whipping cream
3/4 cup chicken or veal stock
1 cup freshly grated Parmesan; or
shredded havarti cheese
1 pound fresh linguine
3 tablespoons snipped garlic chives
pepper

In saucepan, combine cream and stock over medium-high heat; cook for 5 to 6 minutes or until reduced to about 1 1/4 cups. Reduce heat to low and add 1/2 cup of the cheese; stir until cheese has melted. Meanwhile, in saucepan of boiling salted water, cook pasta for 3 to 5 minutes or until al dente (tender but firm). Drain well and add to sauce, stirring to coat. Stir in chives, and pepper to taste. Spoon onto serving plates and pass remaining cheese separately. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Summertime Cooking

Yield: 6 servings

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