Heat butter in a large skillet over moderate heat.

Add garlic and cook only until fragrant (about a minute or two). DO NOT brown! If garlic is browned, throw out and start again. Burnt garlic will ruin any recipe!

Add the wine and reduce for 1 minute or so, or until reduced to about 1 tablespoon.

Warm cream in microwave slightly and add cream to the skillet. (Adding cold cream to a hot pan could make the cream curdle). Add Parmesan cheese.

Increase the heat to moderately high, and bring to a boil. Boil for 2-3 minutes, until the cream thickens and is reduced by a third.