Fettuccine Al Cilantro

Servings: 6
Ingredients:

2 c  Cilantro leaves                   3/4 c  Chicken stock
3 tb Butter                              4    Shallots, minced
1/2 c  Dark Mexican beer                 1/8 ts Ground cumin
Salt                                     Freshly ground pepper
1 c  Whipping cream                      1 lb Cooked fresh fettuccine

Combine cilantro and chicken stock in food processor or blender and puree.
Heat butter in saucepan. Add shallots and saute lightly. Add beer. Boil
mixture until reduced to about 3 tbs. Add cilantro mixture and cumin.
Season to taste with salt and pepper. Reduce again and add cream. Simmer 3
to 4 minutes, then pour sauce over pasta. Makes 6 to 8 servings.

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