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Anchovies add a subtle depth of flavor to this pasta sauce. Experiment with different types of mushrooms. Serves 4 to 6.
1 small onion, peeled and finely chopped
2 T unsalted butter
1 lb. mushrooms, trimmed and thinly sliced
2 flat anchovy fillets, rinsed, patted dry and chopped
2 t Worcestershire sauce
1 cup heavy cream
1 tablespoon fresh lemon juice
1 lb. tagliatelle
1/4 cup Italian parsley, finely chopped
Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente, and drain. Reserve 1/2 cup of the cooking water.
Melt butter in a large, heavy skillet over medium heat. Stir in onion and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, and cook, stirring occasionally, until the liquid the mushrooms give off is evaporated and mushrooms are lightly browned, about 10 minutes. Stir in the anchovies and cook for 2 more minutes. Turn up the heat and add the Worcestershire sauce, cream and lemon juice, bring to a simmer, reduce heat and simmer for 3-5 minutes, or until mixture is slightly thickened. Season to taste with salt and pepper. If mixture is too thick, add reserved pasta water.
Transfer pasta to a large bowl, add mushroom sauce, and parsley. Gently toss until pasta is thoroughly coated. Serve immediately.
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