Prep 20 mins
Cook 20 mins
Originally created by the NY City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf, and adapted by Saveur Magazine.
- 1 1⁄2 lbs cremini mushrooms (trimmed, small ones left whole, larger ones cut into halves or quarters)
- 3⁄4 cup extra virgin olive oil
- 1 teaspoon red pepper flakes
- 3⁄4 lb dried tagliatelle pasta noodles
- 2 bunches fresh chives, roughly chopped (about 2 cups)
- 3 tablespoons fresh lemon juice
- fresh ground black pepper
- 1⁄2 cup finely grated parmigiano-reggiano cheese
- Heat oven to 475°F Combine mushrooms, ¼ cup of the oil, ½ teaspoon of the pepper flakes and salt to taste in a large bowl and toss to coat.
- Arrange mushrooms in a single layer on a baking sheet and roast in the oven, turning once or twice, until browned, tender and sizzling, 8-10 minutes. Set the mushrooms aside.
- Bring a large pot of salted water to a boil. Add Tagliatelle and cook until al dente, about 8 minutes. Ladle out and reserve 1/3 cup of the pasta water, then drain pasta. Transfer to a large bowl.
- Meanwhile, put remaining oil, remaining pepper flakes, 1 ¾ cups of the chives, lemon juice and salt and pepper to taste in a blender; puree until smooth and emulsified. (Make chives puree as close as possible to serving time; its vibrant color diminishes as it sits.).
- Transfer chive puree to bowl with Tagliatelle along with the mushrooms, reserved pasta water, parmigiano and salt and pepper to taste. Toss well. Serve immediately, garnished with remaining chives.