2 tablespoons extra virgin olive oil
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
2 ounces dried porcini mushrooms, washed and rehydrated
1/2 pound cremini mushrooms, cleaned and sliced
Salt and freshly ground pepper to taste
1/2 cup heavy cream
6 to 8 quarts water
2 tablespoons salt
1 pound pasta, such as fettucine
2 tablespoons shredded fresh basil leaves
3 tablespoons pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
In a saute pan, heat the olive oil over medium heat. Add the shallots, garlic, red pepper and quickly saute being careful to avoid browning or burning. Add the mushrooms, season with salt and pepper and saute together for 5 minutes. Add the cream, reduce the heat to prevent the cream from scorching and cook for several minutes while the pasta cooks.
Bring the water to a rolling boil in a large pot and add the salt. Add the pasta to the boiling water.
To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta will cook in several minutes after returning to the boil. Add the cooked pasta to the sauce and serve.
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