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Ingredients
- • 450 g (1 lb) spaghettini
- • Olive oil
- • 75 ml (1/3 tasse) minced gray shallots
- • 225 g (8 oz) quartered mushrooms
- • 4 garlic cloves chopped
- • 2 yellows marrows chopped
- • 1 pack of little yellow tomatoes cut in half
- • 1 small yellow habaneras pepper
- • 125 ml (1/2 cup) white wine
- • 125 ml (1/2 cup) 35%
- • 1 yellow pepper sliced thinly
- • 5 ml (1 tsp) curcuma
- • 2 handful of roquette or basil
- • 3 green onions minced
- • Some of the cooking water if needed
- • 125 ml (1/2 cup) chopped Italian parsley
Preparation
Step 1
1. In a casserole, warm olive oil and saute the grey shallots. 2. Add the mushrooms, garlic, marrows, tomatoes and habaneras pepper and let simmer 5 minutes. 3. Add the wine and reduce 1-2 minutes, then add the cream and the butter. 4. Season well. 5. Cook the pasta in salted hot water accordingly. 6. Add the pasta to the sauce adding cooking water if necessary. 7. Add the roquette or basil, Italian parsley and green onion and serve in a warm serving plate. Note : Be careful when you manipulate the curcuma…i twill turn everything yellow.