Linguine With Fourme D'ambert And Fresh Basil

Ingredients:
- Kosher salt
- 13 cup dry white wine
- 2 shallots, peeled and chopped
- 13 cup vegetable stock
- 23 cup heavy cream
- Freshly ground black pepper
- Freshly ground nutmeg
- 4 ounces fourme d'Ambert or Roquefort cheese, cut into 1/2-inch cubes
- 1 small bunch fresh basil, chopped
- 3/4 pound linguine

Directions:
- Fill a large pot with lightly salted water, and bring to a boil over high heat.
- In a medium saucepan, combine wine and shallots and bring to a boil.
- Reduce by half.
- Add stock, and boil until liquid is nearly gone.
- Reduce heat to low, and stir in cream.
- Simmer 5 minutes.
- Season with salt, pepper and nutmeg to taste.
- Remove from heat, and stir in cheese and basil, reserving a little basil for garnish.
- Cover, and keep warm.
- Add pasta to boiling water, and cook until al dente.
- Drain well.
- Add to sauce, and toss gently.
- Adjust seasonings.
- Serve in bowls, garnished with reserved basil.