4 T. olive oil
4 T. butter
1 tsp. fennel seed
1/2 C. shredded Parmesan
6 garlic cloves
2 C. basil
1 C. sun-dried tomatoes
1/2 C. heavy cream
1/2 C. dry white wine

Shred 3 cloves garlic, basil, and the sun-dried tomatoes in a food processor or blender. Heat oil over high heat in a large frying pan with the three large garlic cloves. Remove the garlic and discard when they begin to brown. Lower heat, then add the chopped garlic, brown basil and sun-dried tomato mixture. Saute until garlic begins to turn brown. Add the butter. When butter begins to bubble, stir in wine and fennel seed. Cover and bring to a slow boil. Mix cream and Parmesan well and then slowly stir in. Add salt and pepper to taste, and allow to simmer. Serve over angel hair pasta.

Recipe submitted by Kathy

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