Fettuccine with Shiitakes

1. 1

   Heat 3 tablespoons of the olive oil in a large saute pan over medium heat.

2. 2

   Saute the garlic until soft but not burned.

3. 3

   Add the shiitakes and cook until they give up their liquid, 2 to 3 minutes.

4. 4

   Pour in the stock and Cinzano: Bring to a boil and boil until reduced by half, about 5 minutes.

5. 5

   The sauce should just coat the mushrooms.

6. 6

   Bring a large pot of salted water to a boil.

7. 7

   Drop in the fettuccine and bring back to a boil.

8. 8

   Taste, and drain when it is slightly al dente but no longer crunchy, about 1 minute.

9. 9

   Over high heat, toss the arugula into the shiitake sauce until it just wilts.

10. 10

    Pour the sauce over the drained pasta and drizzle with the remaining 2 tablespoons olive oil.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.