1tbs. olive oil
1 clove of garlic or 1tsp of garlic paste
a thin peel of lemon zest
125mls chicken stock
125mls wine wine
125mls cream
juice of medium lemon
black pepper
fresh herbs of your own choice, chopped parsley, a little rosemary, thyme or fresh basil
Aromatics Wine Barrel Smoked Mushrooms sliced
400gr fresh or dried fettucine

Lightly saute the garlic in olive oil with the lemon zest, add the wine and chicken stock, boil until liquid is reduced by half, add cream, bring to simmer and add lemon juice, a good grind of pepper and the herbs.
Slice smoked mushrooms and add to sauce stirring gently to warm through. [Keep aside some mushrooms to scatter over the finished dish to garnish.]
Cook pasta to al dente.
Drain pasta and stir through the sauce and serve.

Serve with a salad - as a light meal or use as an accompaniment with meat or vegetable dish.