-
Add capers, chicken bouillon, and white wine - cook for 10 minutes. Add artichokes with brine juice and cook another 15 minutes. Use a 6-quart pot and fill with water, add salt (like it’s ocean water, bring to a rapid boil.
-
Finally add butter, black olives, black pepper to taste and parsley – cook an additional 5 minutes.
-
Cook fresh fettuccine (follow directions on package, but usually cooks in 3-5 minutes).
-
When draining pasta reserve 1 cup hot pasta water and add to sauce pot.
-
Plate pasta in large flat bowl or rimmed platter. Pour sauce over pasta. Parmesan cheese is optional.
-
This dish is best made with long pasta of your choice (fettucine, spaghetti, linguine, cappelini or tagliatelli).