Fettuccine with Grilled Oyster Mushrooms, Garlic and Cinzano

1. 1

   Bring 6 quarts water to boil and add 2 tbsp.

2. 2

   salt.

3. 3

   In a 10- to 12-inch saute pan, heat 4 tbsp.

4. 4

   virgin olive oil over medium heat and add garlic and saute until light brown.

5. 5

   Remove from heat and add Cinzano.

6. 6

   Replace on burner and add oyster mushrooms, chicken stock and 4 tbsp.

7. 7

   of extra-virgin olive oil and reduce by one half.

8. 8

   Season with salt and pepper.

9. 9

   Drop pasta into boiling water and cook until tender yet <I>al dente</I> (1 to 2 minutes).

10. 10

    Drain in colander over sink and pour hot pasta into saute pan with mushroom mix.

11. 11

    Stir gently over medium heat 1 minute to coat noodles.

12. 12

    Toss in raw arugula and toss 30 seconds until wilted.

13. 13

    Pour into heated serving dish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.