Fettuccine with Goat-Cheese and Salami Sauce

Ingredients

• 1 tablespoon butter 
• 0.8 cup chicken broth low-sodium homemade canned
• 0.8 pound fettuccine barilla 
• 3 tablespoons basil fresh chopped
• 3 cloves garlic minced
• 0.3 pound mild goat cheese such as montrachet
• 0.3 teaspoon fresh-ground pepper black
• 0.5 cup heavy cream 
• 0.3 pound genoa salami cut into 1/4-inch cubes

Equipment

• whisk
• pot

Directions

1. In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.
2. Meanwhile, in a large pot, melt the butter over low heat.
3. Add the garlic and cook, stirring, until soft, 3 to 5 minutes. Raise the heat to moderately low.
4. Add the broth; bring to a simmer. Stir in the cream and bring just back to a simmer.
5. Add the goat cheese and whisk until smooth. Stir in the salami, basil, and the pepper.
6. Drain the fettuccine and add to the sauce.
7. Heat, stirring, over very low heat for 1 to 2 minutes, to allow the pasta to absorb some of the sauce.
8. Wine Recommendation: A sauvignon blanc goes well with goat cheese. Either a Pouilly-Fum from the Loire Valley in France or a California sauvignon blanc is a good choice.