Wednesday, November 3, 2010

Mushroom & Fettuccine with Red Pepper Flakes

8 ounces dry fettucine
3 Tablespoons butter
1 Tablespoon olive oil
2 teaspoons minced garlic
1/2-1 teaspoon red pepper flakes
1-1/2 pounds sliced baby bellas or cremini mushrooms
1/2 cup dry re or white wine
1/2 cup grated Parmesan
Salt to taste
Chopped fresh parsley

Cook pasta in a large pot of boiling salted water according to package directions.  Drain pasta reserving 1/2-1 cup of the pasta water; set aside.

Heat butter and oil in a saute pan over medium-high.  When bubbles subside add garlic and pepper flakes; cook 1 minute.  Stir in mushrooms, cooking until they release their liquid and it's nearly evaporated, about 20 minutes.  Deglaze pan with wine, simmering until nearly evaporated.

Add fettuccine to pan and stir in pasta water, 1/4 cup at a time, until it loosely coats pasta.  Off heat, toss pasta with Parmesan and season with salt.  Garnish each serving with chopped parsley and more Parmesan.

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