Fettuccine in toast and parsley sauce
Serves 4
500 g Fettuccine
3 tbsp white wine
3 slices of toast, remove crust
1 cup freshly chopped parsley
3 crushed garlic cloves
¼ tsp pepper
125 ml olive oil
• Sprinkle toast with wine and leave for 10 minutes and break into pieces.
• Mix garlic, parsley and pepper and gradually pour in oil. Stir bread under and keep stirring until smooth mix.
• Mix hot pasta and bread mix together.
