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Goat cheese and salami? Yes, the two taste wonderful together—and on pasta. Plus:  More Pasta Recipes 

Food & Wine
May 2013

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Credit: © Sneh Roy

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Ingredients

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Directions

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  • In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.

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  • Meanwhile, in a large pot, melt the butter over low heat. Add the garlic and cook, stirring, until soft, 3 to 5 minutes. Raise the heat to moderately low. Add the broth; bring to a simmer. Stir in the cream and bring just back to a simmer. Add the goat cheese and whisk until smooth. Stir in the salami, basil, and the pepper.

  • Drain the fettuccine and add to the sauce. Heat, stirring, over very low heat for 1 to 2 minutes, to allow the pasta to absorb some of the sauce.

Suggested Pairing

A Sauvignon Blanc goes well with goat cheese. Either a Pouilly-Fumé from the Loire Valley in France or a California Sauvignon Blanc is a good choice.

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