Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      ounces        Egg fettuccini
   5      ounces        Spinach fettuccini
     1/4  pound         Butter
   1      pint          Whipping cream
   3      tablespoons   Chicken stock -- plus
          as            needed
                        Salt and freshly ground
                        Pepper to taste
     1/4  cup           Parmesan cheese
   6      medium        Mushrooms -- Halved
   1      cup           Coarsely chopped walnuts
                        Grated parmesan cheese -- (optional)

Preparation:

Wine: amarone. 1. Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain. 2. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. 3. Stir in the chicken stock, salt and pepper. Add the drained noodles and mix well. 4. Reduce the heat. Fold in the cheese; continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock. 5. Stir in the mushroom halves. 6. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired. This dish should be served immediately to prevent coagulation of the sauce.