Cook pasta in 4 litres of bowling water added with salt and oil.
Cook for 6 to 8 minutes; drain and set aside.
In a saucepan, stir in butter, oil, cantaloupe, tomato sauce and chicken stock; bring to a boil for 2-3 minutes.
Add cream and simmer 1 minute.
Sprinkle with parmesan cheese.
Serve with garlic bread.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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