Recipe by twissis
This recipe by Wilma Pezzini from the Tuscan Cookbook makes a complimentary & spectacular side-dish for almost any main entree, but I think it would be esp good to accompany grilled meats when served w/salad & bread. *Enjoy* (Times have been estimated & do not include time to soak mushrooms)
Top Review by kiwidutch
Yum ! the pasta fanatic didn't really rave but he was happy enough. I used Tullimore Dew whisky and soaked the onion and some yellow bell pepper. I checked that it was ok with the recipe owner before omiting the mushrooms, done because i'm allergic to the blighters. The only other change was that I added an extra clove of garlic due to our ethos that one clove all alone is a sin in this household. Please see my rating system: 4 lovely stars for a tasty recipe that went down well. Thanks!
- 1 lb spaghettini
- 1 1⁄2 cups heavy cream
- 3⁄4 cup scotch (or rye whiskey)
- 2 ounces dried mushrooms (pre-soaked in warm water for 30 min & drained)
- 3 tablespoons butter
- 1⁄2 cup fresh parsley (chopped)
- 1 garlic clove (minced)
- 1⁄4 cup parmesan cheese (freshly grated) (optional)
Directions See How It's Made
- Soak the mushrooms in the whiskey for at least 1 hr (longer if possible).
- Melt butter in a saucepan. When bubbly, add chopped parsley & garlic. Cook for 1-2 min (no more or the garlic will burn).
- Drain mushrooms & reserve the whiskey.
- Cut mushrooms in sml pieces & add to the simmering parsley & garlic. Add salt & pepper to taste.
- Allow the mushrooms to cook for 1-2 min & then add the reserved whiskey. Reduce heat & simmer uncovered till most of the whiskey has evaporated.
- Cook spaghettini al dente (cooked, but still firm). Drain well, but reserve 2 tbsp of the cooking liquid. Put spaghettini in a heated bowl w/the reserved cooking liquid.
- Add cream to mushroom mixture, stir to combine & allow just to heat through. Pour sauce over spaghettini & toss well. Sprinkle w/grated Parmesan as desired & serve immediately.