Fettuccine with Grilled Oyster Mushrooms, Garlic and Cinzano
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Ingredients
| 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 | | 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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Instructions
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 <I>al dente</I> (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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