Fettuccine with black garlic
Fermented black garlic is available from many supermarkets and delis. Halve any large cloves, if preferred.
- Cook fettuccine according to packet instructions.
- Heat oil in a non-stick frying pan. Saute shallot until softened. Add fennel and saute for 1-2 minutes. Pour in white wine and simmer until reduced by half.
- Add snow peas, cook for 1 minute then add tomatoes. Heat until softened. Add cream then black garlic and heat through. Serve over fettuccine.