Toasted Fazzoletti with Chanterelles and Hazelnuts

1. 1

   Preheat the oven to 375.

2. 2

   Spread the hazelnuts in a pie plate and toast for 12 minutes, until the skins split and the nuts are fragrant.

3. 3

   Transfer the nuts to a clean kitchen towel and rub off the skins.

4. 4

   Coarsely chop the nuts.

5. 5

   Meanwhile, in a large, deep skillet, cook 4 tablespoons of the unsalted butter over moderate heat until lightly browned, 3 minutes.

6. 6

   Add the chanterelles, season with salt and black pepper and cook over high heat, stirring occasionally, until all of the liquid has evaporated and the mushrooms are golden, 8 minutes.

7. 7

   Add the shallot, thyme and crushed red pepper and cook over moderately high heat for 5 minutes, stirring.

8. 8

   Add the vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet.

9. 9

   Add the stock and simmer until reduced by half, 10 minutes.

10. 10

    Season with salt and black pepper.

11. 11

    In a large pot of salted boiling water, cook the fazzoletti until al dente.

12. 12

    Drain and add the pasta to the skillet, along with the remaining 2 tablespoons of butter.

13. 13

    Cook over moderate heat, stirring, until the pasta is coated with butter, about 2 minutes.

14. 14

    Stir in the chives and serve in shallow bowls, garnishing with the toasted hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.