Pasta Shells with Vodka Cream Sauce (Conchiglie Al Condimento Bianco)

Step 1: Cook the pasta in plenty of lightly salted boiling water until al dente, drain the pasta and keep warm. (or follow packet instructions). Cook the pasta whilst making the sauce.

Step 2: Warm serving plate to serve will also be needed.

Step 3: Melt half of the butter in a large deep pan, add the both halves of the garlic and the vodka; allow the vodka to evaporate, then remove the both the garlic halves.

Step 4: Mash the Crescenza cheese with a fork and add to the pan then stir in the cream.

Step 5: Dice the remaining butter and add to the pan a piece at a time, waiting for each piece to melt through and blend in before adding another piece, whisk the sauce really well and complete the sauce with half the gruyère cheese, salt and pepper (to taste) and then the nutmeg.

Step 6: Add the drained pasta to the sauce and mix well together with a spoon and fork.; stand for 2 minutes, then turn into a pre heated serving dish.

Step 7: Sprinkle with the remaining gruyère cheese and serve immediately.