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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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8 cloves garlic, thinly sliced
4 tbsp. virgin olive oil
1 cup Cinzano Rosso or other sweet red vermouth
1/2 lb. oyster mushrooms, grilled or broiled for 2 minutes per side
1 cup chicken stock
4 tbsp. extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 lb. fresh pasta, cut into fettuccine
1 bunch fresh arugula, stemmed, washed and spun dry, then chopped to yield 1 cup
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Directions:
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Bring 6 quarts water to boil and add 2 tbsp. salt. In a 10- to 12-inch sauté pan, heat 4 tbsp. virgin olive oil over medium heat and add garlic and sauté until light brown. Remove from heat and add Cinzano.
Replace on burner and add oyster mushrooms, chicken stock and 4 tbsp. of extra-virgin olive oil and reduce by one half. Season with salt and pepper. Drop pasta into boiling water and cook until tender yet al dente (1 to 2 minutes).
Drain in colander over sink and pour hot pasta into sauté pan with mushroom mix. Stir gently over medium heat 1 minute to coat noodles. Toss in raw arugula and toss 30 seconds until wilted. Pour into heated serving dish and serve immediately.
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