| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
T |
Extra virgin olive oil |
| 2 |
T |
Chopped shallots |
| 1 |
T |
Chopped garlic |
| 1/4 |
t |
Red pepper flakes |
| 2 |
oz |
Dried porcini mushrooms |
|
|
washed and rehydrated |
| 1/2 |
lb |
Cremini mushrooms, cleaned |
|
|
and sliced |
|
|
Salt and freshly ground |
|
|
pepper to taste |
| 1/2 |
c |
Heavy cream |
| 6 |
qt |
Water, up to 8 |
| 2 |
T |
Salt |
| 1 |
lb |
Pasta, such as fettucine |
| 2 |
T |
Shredded fresh basil leaves |
| 3 |
T |
Pine nuts, toasted |
| 1/4 |
c |
Freshly grated Parmesan |
|
|
cheese |
INSTRUCTIONS
Recipes from Michael Lomonaco's _Michael's Place_, 3/15 and 16/97 In a
saute pan, heat the olive oil over medium heat. Add the shallots,
garlic, red pepper and quickly saute being careful to avoid browning
or burning. Add the mushrooms, season with salt and pepper and saute
together for 5 minutes. Add the cream, reduce the heat to prevent the
cream from scorching and cook for several minutes while the pasta
cooks. Bring the water to a rolling boil in a large pot and add the
salt. Add the pasta to the boiling water. To the mushrooms, add the
basil, pine nuts and Parmesan cheese. The pasta will cook in several
minutes after returning to the boil. Add the cooked pasta to the sauce
and serve. Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1
#519 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 15, 1997
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