Linguine with Fourme d’Ambert and Fresh Basil
- Kosher salt
- 1/3 cup dry white wine
- 2 shallots peeled and chopped
- 1/3 cup vegetable stock
- 2/3 cup heavy cream
- Freshly ground black pepper
- Freshly ground nutmeg
- 4 ounces Fourme d’Ambert or Roquefort cut into 1/2-inch cubes
- 1 small bunch fresh basil chopped
- 3/4 pound linguine
- Fill a large pot with lightly salted water and bring to a boil over high heat
- In a medium saucepan, combine wine and shallots and bring to a boil. Reduce by half. Add stock, and boil until liquid is nearly gone. Reduce heat to low and stir in cream. Simmer 5 minutes. Season with salt, pepper, and nutmeg to taste. Remove from heat, and stir in cheese and basil, reserving a little basil for garnish. Cover, and keep warm.
- Add pasta to boiling water and cook until al dente. Drain well. Add to sauce and toss gently. Adjust seasonings as needed. Serve in bowls, garnished with reserved basil.