Fettucini with Sun-Dried Tomatoes

Directions

1. 1

   6 tablespoons butter 1 1/3 cups whipping cream 4 cups tagliarini or egg noodles -- hot, cooked, drained 1 cup parmesan cheese -- Shredded sa

2. 2

   Add 1/2 cup of the cream and tomatoes and boil rapidly until large shiny bubbles form

3. 3

   stir occasionally

4. 4

   You can make this part of the sauce earlier in the day, then reheat.) Reduce heat to medium or place chafing dish over direct flame

5. 5

   Add noodles to the sauce

6. 6

   Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time--about three additions

7. 7

   The noodles should be kept moist but not too liquid

8. 8

   Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice.) Serve immediately.