*Use 8 or 9 ounces fresh fettuccine, from the cold food section. The dried fettuccine tends to be pasty and bitter. If you must use the dried type, use 6 ounces.

Cook fettuccine in salted water according to package directions. Drain and rinse well.

Melt butter in saucepan over medium heat. Add garlic and cook for 2 minutes. Pour butter/garlic mixture through a strainer, reserving the butter. Return butter to saucepan and add parsley flakes, poppy seeds, pepper and sour cream. Stir over medium heat until well blended; add cheese. Place fettuccine in a large bowl; pour butter mixture over fettuccine and toss until well coated. Serve immediately. Yield: 6 servings.

NOTE: This is excellent with wiener schnitzel, steamed broccoli, garlic bread and a nice white wine such as Chardonnay.