Perciatelli with Garlicky Mushroom Sauce

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* Exported from MasterCook *

 

Perciatelli with Garlicky Mushroom Sauce

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound perciatelli

1/4 cup extra-virgin olive oil

4 large garlic cloves -- pressed

8 ounces mushrooms -- sliced (2 1/2 cups)

1 teaspoon minced fresh savory

or

1/2 teaspoon dried savory

salt and freshly ground black pepper

2 tablespoons minced fresh flat-leaf parsley

 

Cook the perciatelli in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 10 minutes. While the pasta is

cooking, heat the oil in a large skillet over medium heat, add the garlic and

mushrooms, and cook, stirring until fragrant, about 1 minute. Add the savory and

salt and pepper to taste, and keep warm over low heat. When the pasta is

cooked, drain it and place in a serving bowl. Add the sauce and parsley, and

toss well. Serve immediately

 

Other Pasta Choices: I like the way thick, chewy perciatelli stands up to the

earthy flavor of the sauce, but fettucine or linguine are also fine.

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 560 Calories; 16g Fat (25.1% calories

from fat); 16g Protein; 89g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

12mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Vegetable; 2 1/2 Fat.

 

NOTES : Mushrooms and garlic are a great combination and this sauce uses plenty

of both. For a more pronounced flavor, you can use fresh cremini or porcini

mushrooms, now widely available in supermarkets, but regular white mushrooms

also produce excellent results.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0