Fettuccini Portofino Ambrosino

Directions

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.

Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil.

Stir in the chicken stock, salt and pepper.

Add the drained noodles and mix well.

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.

Stir in the mushroom halves.

Turn out onto warmed plates.

Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired.