santoshbiraj

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.