Fettuccini With Shallots - cooking recipe

Ingredients

1 lb fettuccine pasta
8 fluid ounces white wine
8 fluid ounces half-and-half
1 -2 tablespoon olive oil
3 large shallots, finely sliced
salt and pepper

Preparation

Bring the fettuccini to boil as per directions on package or, if fresh, until soft.
Heat the olive oil in a medium-size pan until hot.
Put in the shallots, saute until they are clear, but not brown.
Add the white wine and bring to a boil.
Add the half and half, salt, and pepper.
Reduce by about 1/3.
If the sauce isn't thickening, add a bit of cornstarch or flour.
Pour the sauce over the pasta and toss.