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1
Using a paring knife, make a horizontal cut on the flat side of each chestnut.
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2
Place them in boiling water to cover, and cook for 3 minutes.
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3
Remove them from the water a few at a time and peel while still hot.
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4
Soak the mushrooms in about 1 1/2 cups of very hot water.
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5
For the pasta, bring a large pot of water to a boil, and salt it.
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6
Place half the butter in a skillet, turn the heat to medium-high, and a minute later, add the shallots.
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7
Sprinkle lightly with salt, and cook, stirring, until softened, 3 to 5 minutes.
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8
Chop the chestnuts into 1/2- to 1/4-inch chunks, then measure about a cup.
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9
Add them to the skillet, along with a little more salt.
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10
Cook, stirring occasionally, until the chestnuts deepen in color, about 5 minutes.
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11
Remove the mushrooms from the water; strain and reserve the liquid.
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12
Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid.
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13
Turn the heat to low, and season to taste with salt and lots of black pepper.
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14
Cook the pasta until tender but not mushy.
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15
If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done.
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16
Stir in the remaining butter.Drain the pasta, and dress with the sauce.
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17
Serve immediately.
