Wild-Mushroom Pasta

Ingredients for Wild-Mushroom Pasta

• 20g dried morel or porcini mushrooms

• 425ml boiling-hot water

• 5 tablespoons unsalted butter

• 230g fresh cremini mushrooms, trimmed and sliced 1/4 inch thick

• 350g mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick

• 1 large garlic clove, minced

• 3/4 teaspoons salt

• 1/4 teaspoons black pepper

• 230g dried egg fettuccine

• 1/4 cup chopped fresh chives

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 1/2 teaspoons finely grated fresh lemon zest

• 1/2 teaspoons fresh lemon juice

• Accompaniment: grated Parmigiano-Reggiano

Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.

Heat 45ml butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 60ml pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

Avvertenza

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