Fettuccine With Mushrooms & Toasted Almonds

2 Tbs coarsely chopped unblanched almonds
4 Tbs butter
8 oz mushrooms, quartered and sliced
1 garlic clove, minced
salt
2 cups half and half
1 tsp lemon juice
12 oz fresh or 8 oz dried fettuccine
1 Tbs chopped parsley
coarsely ground black pepper

1) Heat a large skillet over low heat; add almonds; toast, stirring, until lightly browned and fragrant, about 2 minutes. Scrape into a small dish; reserve.
2) Melt the butter in the skillet over medium heat. When the foam subsides, stir in the mushrooms. Saute over medium-high heat, stirring, until tender and lightly browned, about 10 minutes. Stir in the garlic; season to taste with salt.
3) Add the half and half; heat to boiling. Boil until liquid is reduced by half and sauce is slightly thickened, about 10 minutes. Stir in the lemon juice.
4) Meanwhile, cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried; drain.
5) Toss the fettuccine with the mushroom mixture, the parsley and the almonds. Season with black pepper.

Review: This was fairly simple to make. I tend to shy away from dishes that have minimal ingredients (just to ensure I get all my food groups satisfied for the day). However, this was yummy, but then again, how could it not be with that much fat content?