1 lb. fettuccine
1/2 c. butter
4 cloves garlic, finely chopped
1/4 c. dry white wine
1/2 c. chicken stock
1 c. chopped, peeled & seeded tomatoes
8 fresh basil leaves
4 oz. Gorgonzola (soft variety), broken in pieces
1 c. light cream
2 oz. Parmesan cheese, freshly grated
1/4 c. pine nuts
Salt & freshly grated pepper

Cook fettuccine in boiling water until it is "al dente". While cooking, prepare sauce. Heat butter in a very large skillet. Add garlic, chopped and sauteed for 30 seconds. Raise heat, add wine and let it reduce to about 3 tablespoons. Add the stock and let reduce 1 to 2 minutes. Add tomatoes, basil and gorgonzola. Lower heat and stir rapidly to melt cheese.

Add cream, salt and pepper. Raise heat and let sauce reduce 1 minute. Lower heat. Drain fettuccine. Add it to the sauce in pan. Toss well to coat all the noodles. Remove from heat. Add half of grated cheese and all but 2 tablespoons of pine nuts and toss again. Serve immediately with extra grated Parmesan cheese and pine nuts sprinkled on top.