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Categories:
garlic virgin olive oil other sweet red oyster mushrooms minutes chicken stock extra-virgin olive oil salt freshly ground black pepper fresh pasta fresh arugula
Viewed: 103 - Published at: 6 years agoIngredients
- 8 cloves garlic, thinly sliced
- 4 tbsp. virgin olive oil
- 1 cup Cinzano Rosso
- other sweet red vermouth
- 1/2 lb. oyster mushrooms, grilled
- 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
Method
- Bring 6 quarts water to boil and add 2 tbsp.
- salt.
- In a 10- to 12-inch saute pan, heat 4 tbsp.
- virgin olive oil over medium heat and add garlic and saute 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 saute 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.
