Black Trumpet Linguine
- Salt as needed
- 1/2 pound fresh black trumpets
- 6 tablespoons butter
- 12 ounces linguine
- Freshly-grated nutmeg to taste
- Freshly-ground white pepper to taste
- 1/2 cup Parmesan cheese
- 3 tablespoons chopped fresh chives - (to 4)
Bring a large pot of salted water to a rolling boil. Plunge mushrooms into cold water several times to remove grit. Drain well and squeeze dry. Chop and set aside.
Heat 2 tablespoons butter in a large saute pan over medium-high heat. Add mushrooms and sprinkle with salt. Cook, stirring until well wilted and tender, about 10 minutes.
When mushrooms are dearly done, cook pasta until al dente. Remove about 1/4 cup cooking water and set aside. Drain pasta and transfer to a warm serving bowl. Add remaining butter, mushrooms, grated nutmeg and white pepper. Toss to mix, adding reserved water as needed. Add cheese, and toss until pasta is coated and ingredients are integrated. Sprinkle with chives and serve with additional cheese if desired.
This recipe yields 4 servings.