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Ingredients

• Salt
• 1/2 pound fettuccine, pappardelle or wide egg noodles
• 3 tablespoons butter
• 1/4 cup extra-virgin olive oil (EVOO)
• Flour, for dredging
• 2 eggs
• Splash heavy cream or half-and-half
• 12 to 16 ounces sole fillets
• Freshly ground pepper
• 1/2 cup slivered almonds (a couple of generous handfuls)
• 1/8 teaspoon freshly grated nutmeg
• 1 clove garlic, smashed and peeled
• One 14-ounce can quartered artichoke hearts, drained
• 1/2 cup dry white wine
• Grated peel and juice of 1 lemon
• Flat-leaf parsley, chopped (a generous handful)

Description

Rachael Ray Magazine