Fettuccine with Grilled Oyster Mushrooms, Garlic and Cinzano



4 servings



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


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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