ANTIPASTO                              Servings: 4-6

8   oz.       fresh fettuccine         4 1/2 c.  Basil Cream Sauce
2   c.        broccoli flowers         1   oz.   pepperoncini
1/2 c.        Calamata olives          1   oz.   red bell pepper, julienned
3   oz.       salami, cotto, thinly sliced

   Steam broccoli, pit and slice olives.  Cook pasta al dente and chill.
Combine sauce, broccoli and pasta, mix thoroughly, and garnish with
remaining ingredients.

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BASIL CREAM SAUCE

1   oz.       Dijon mustard            2   T.    fresh, chopped basil
1   T.        garlic, pureed           1   T.    parsley
3   c.        sour cream               1 1/2 c.  whipping cream
             salt and pepper to taste

   Lightly whip cream, add all other ingredients.

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