FETTUCCINE WITH LOBSTER, SAFFRON, PEAS & OYSTER MUSHROOMS

By jarren

Ingredients

• 3/4 lb fettuccine or linguini
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 lb oyster mushrooms, sliced and lower stems discarded
• 1/2 cup dry white wine
• 1/2 tsp saffron threads
• 1 tbsp chopped fresh tarragon
• 2 cups whipping cream
• 1 1/2 lb cooked lobster, meat removed and thinly sliced
• 1/2 cup frozen peas
• Salt and freshly ground pepper to taste
• 2 green onions, finely chopped

Details

Servings 4

Preparation

Step 1

Cook fettuccine in a large pot of boiling, lightly salted water until just tender (al dente).

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and mushrooms, cook until mushrooms are just tender, 3 to 4 minutes.

Add wine, saffron and tarragon and cook until wine is reduced by half. Add cream and cook until sauce is slightly thickened. Add lobster and peas and just heat through, about 2 minutes. Reduce heat to medium-low.

When pasta is cooked, drain well and mix it into the sauce. Season with salt and pepper. Divide between heated bowls or plates and sprinkle with green onions.