Fettuccine With Shiitakes In A Saffron Cream Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 lb fettuccine
• 1 1/2 cups dry wine
• 1 teaspoon saffron thread, lightly packed
• 2 tablespoons olive oil
• 4 tablespoons butter
• 4 shallots, chopped (or use red onion)
• 1/2 red bell pepper, julienne (optional)
• 1 1/2 lbs shiitake mushrooms, stems removed, caps sliced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups heavy cream (i reduce this to 1 cup or less)
• 1/4 cup grated parmesan cheese (i use more)
• 1/4 cup flat leaf parsley, chopped

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 meanwhile, bring the wine to a boil in a small saucepan and add the saffron. remove from heat and let it infuse for 5 minutes.
• 3 add the pasta to the boiling water and cook for 12 minutes, or until the pasta is just done.
• 4 while pasta is cooking, heat the oil and butter in a large frying pan over medium heat. add the shallots, mushrooms, peppers (optional), salt and pepper. cook until very lightly browned, about 5 minutes.
• 5 add the wine and saffron and boil for 2 mintues.
• 6 add the cream, bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes.
• 7 if, like me, you reduced the volume of cream, the sauce may be runny. make a slurry with a tablespoon of flour in two tablespoons water. stir into the sauce and simmer until slightly thickened.
• 8 drain the pasta. toss it with the sauce, parmesan and parsley. serve immediately in large pasta bowls.