Fresh Homemade Pasta With Wild Mushrooms

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Chopped shallots
1 tablespoon	15ml	Chopped garlic
1/4 teaspoon	1.3ml	Red pepper flakes
2 oz	56g	Dried porcini mushrooms - washed, rehydrated
1/2 lb	227g / 8oz	Crimini mushrooms - cleaned, sliced
		Salt - to taste
		Freshly ground pepper - to taste
1/2 cup	118ml	Heavy cream
6		Water - to 8 quarts
2 tablespoons	30ml	Salt
1 lb	454g / 16oz	Pasta - such as fettucine
2 tablespoons	30ml	Shredded fresh basil leaves
3 tablespoons	45ml	Pine nuts - toasted
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese

Recipe Instructions

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.

This recipe yields 4 main course or 6 appetizer servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A19 broadcast 03-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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