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What I cook is far better than any of those single-serving meals I can by in the frozen foods section at the supermarket. The fettuccini really picks up the basil and garlic flavors.Ruth Bolduc, Conway, New Hampshire
This recipe is:
Originally published as Creamy Basil Fettuccini in
Taste of Home
April/May 1993, p20
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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