Instructions: Cook noodles al dente in 4-5 quarts salted boiling water for 12-15 minutes.

Drain, rinse with cold water, & set aside. Toss pasta with few drops of olive oil. Saute mushrooms & shallots in 3 tbs butter for 1-2 minutes. Add basil & heavy cream & set aside. In separate pan, heat remaining butter & saute shrimp for 2-3 minutes. Remove pan from heat, add Pernod, return to heat & flambe until flame subsides completely. Add mushroom mixture & lemon juice & simmer for 5 minutes. Add salt & pepper to taste. Before serving, toss fettuccine with shrimp & mushroom mixture & Parmesan cheese. Serve on warm oval dishes & garnish with basil leaves.

LA TERRASSE

SANSOM ST., PHILA., WINE: GIANO

DI AVELLINO, MASTROBERARDINO 78

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