Source:
Food and Wine Quick from Scratch
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Spaghettini with Mushrooms,Garlic & Oil
Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too. |
Rating:
Rate This Recipe |
Serves:
4
Prep Time:
5 minutes
Cook Time:
9 minutes
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1/2 cup olive oil
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3 garlic cloves, minced
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1/8 teaspoon dried red pepper flakes
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2/3 pound mushrooms, sliced
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1 teaspoon salt
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1 pound spaghettini
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3 tablespoons flat leaf parsley, chopped
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1/4 teaspoon fresh ground black pepper
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In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.
Wine Recommendation: The earthy taste of mushrooms goes wonderfully with the correspondingly earthy flavor of a pinot noir, while the assertive flavor of the garlic calls for a simple version of this wine. A bottle of Givry, Rully, or Mercurey from France
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