Fettucine with Shiitakes in a Saffron Cream Sauce

By á-2053

Ingredients

• 3/4 lb. fettucine
• 1 1/2 cups dry white wine
• 1 tsp. saffron threads, lightly packed
• 2 Tbs. olive oil
• 4 Tbs. butter
• 4 shallots, chopped
• 1 1/2 cups shiitake mushrooms, stems removed, caps sliced
• 1 tsp. salt
• 1/4 tsp. black pepper
• 2 cups heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped flat parsley

Preparation

Step 1

Cook the fettucine in a pot of boiling, salted water until just don, about 12 minutes. Meanwhile, bring the wine to a boil in a small saucepan and add the saffron. Remove from the heat and let infuse for 5 minutes. In a large frying pan, heat the oil and butter over moderate heat. Add the shallots, mushrooms, salt and pepper and cook until very lightly browned, about 5 minutes. Add the wine and saffron and boil for 2 minutes. Add the cream, bring to a boil, reduce the heat and simmer until slightly thickened about 2 minutes. Drain the pasta and toss with the sauce, Parmesan and parsley.