Champagne fettuccini

Ingredients:

1/2 med Onion, coarsely chopped
1/8 tbl Whole cloves
1/8 tbl Olive oil
4 oz Champagne
1/8 cup Fish broth
1/2 qt Cream
8 med Shrimp, deveined
1 cup Asparagus, coarsely chopped
1 tbl Olive oil
1/ 2tsp Minced garlic
1/8 cup Chopped fresh basil
2 oz Butter
Salt and pepper to taste
1/2 lb Fettucini, cooked
1/2 cup Fresh tomato, chopped

Method:
Saute onion with cloves in 1/4 tablespoon olive oil in saucepan just until onion is tender but not browned. Stir in champagne, fish broth and cream.
Simmer for 30 minutes, stirring frequently. Strain and set aside. Cut shrimp into halves lengthwise. Saute shrimp and asparagus lightly in 2 tablespoons olive oil in saucepan. Add garlic. Saute until golden brown.
Add 16 ounces of the strained champagne sauce, basil, butter, salt and pepper. Simmer for 5 minutes or until slightly thickened. Add fettucini and tomato; toss lightly.

A jéroboam bootle after dinner should be sufficient!