Fettuccine With Mushrooms and Clove Pinks
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Yield: Makes 6 servings.
The flower petals add color and spice.Ingredients:
2 tablespoons butter2 tablespoons olive oil
2 shallots, finely minced
1 cup sliced mushrooms
3/4 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram
salt and pepper, to taste
1/4 cup fresh clove pink petals, torn into small pieces
1 tablespoon chopped fresh parsley
1 pound fettuccine
grated Parmesan cheese, for topping
Instructions:
In a large skillet over medium heat, warm the butter and oil. Add the shallots and saute for about a minute. Add the mushrooms and marjoram and cook, stirring, for 3 to 4 minutes. Season with salt and pepper, add the clove pinks and parsley, and toss. Cover the pan, turn the heat to low, and keep the mixture warm. Cook the fettuccine according to the package directions. Drain the pasta, add to the mushroom mixture, and toss well to coat. Add more butter or olive oil, if desired. Top with the Parmesan cheese. Serve hot.
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