Recipe: Rainforest Cafe Wallaby's Wok (linguine with wine sauce)

RAINFOREST CAFE WALLABY'S WOK

10 ounces linguine, uncooked
1 tablespoon olive oil
1 tablespoon chopped garlic
2 tablespoons chopped sun-dried tomatoes
2 tablespoons butter
4 tablespoons white wine
2 tablespoons toasted pine nuts
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh basil

Cook pasta according to package directions; drain and keep warm.

TO MAKE WINE SAUCE:
In saute pan, heat 1 tablespoon olive oil, garlic and sun-dried tomatoes over medium heat. Saute until garlic begins to brown. Add butter; melt. Add white wine and cook until reduced by half.

TO ASSEMBLE:
Add well-drained pasta to sauce in saute pan. Continue to saute over low heat until pasta is well-coated with wine sauce. Add pine nuts. Toss.

TO SERVE:
Place pasta in serving dish, sprinkle with Parmesan and basil. Serve warm.

CHICKEN VARIATION:
In saute pan, heat 2 tablespoons olive oil. Cook 4 ounces boneless chicken, cubed completely. Adding with garlic and sun-dried tomatoes when preparing the recipe above.

Makes 1 large serving