Tagliatelle With Chive Oil and Cremini Mushrooms

Originally created by the NY City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf, and adapted by Saveur Magazine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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
•  salt
• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.).
5. 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.