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LINGUINE PASTA




Source of Recipe


adapted from a recipe by Amador Foothill Winery


Recipe Introduction


with Shiitake Mushrooms in a cream sauce and drizzled with White Truffle Oil

this is terrific served as a pasta course or first course


List of Ingredients





1-16-ounce package uncooked linguine pasta (1-1/2 ounces per person)
1 pound fresh Shiitake mushrooms, 1/4-inch slices
4 tablespoons butter
2 cloves garlic minced
4 tablespoons minced shallots
1/2 cup dry white wine
1/2 cup chicken broth
1 cup heavy whipping cream
Nutmeg, freshly grated to taste
1/3 cup thinly sliced scallions
2 teaspoons fresh lemon juice
Kosher Salt and pepper to taste
2 teaspoons fresh thyme leaves
White Truffle Oil



Recipe



Cook linguine pasta according to package directions to al dente; drain, reserving some of the pasta water and return to pan to keep warm.

In a large frying pan, saute mushrooms in butter for 2 minutes. Add minced garlic and shallots; sauté an additional 2 minutes. Add white wine and simmer until wine is reduced by half. Add chicken broth, heavy cream, and nutmeg; simmer until sauce thickens. Remove from heat. Add scallions, lemon juice, salt, and pepper.

Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick.

Place pasta on individual plates by using a long-tined fork, twisting each portion onto a heated plate so that it stands up as high as possible. Spoon any mushrooms left in the pan over the top, sprinkle with fresh thyme and drizzle white truffle oil over the top and serve.

Makes 8 servings