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Whole Wheat Fettucine with Mushrooms and Walnuts

Fettucine con Funghi e Noci

With its nutty flavor, whole wheat fettucine plays off nicely in a quick sauce that is a mix of mushrooms, garlic, and toasted walnuts. To speed the preparation buy pre-sliced, packaged fresh mushrooms and shelled, chopped walnut pieces.

Serves 6 to 8


2 cloves garlic, peeled

3 tablespoons fresh thyme leaves

1/2 cup walnut pieces

2 tablespoons extra virgin olive oil

1 pound mixed mushrooms like shitake, crimini, and portobello

1/2 cup dry red wine

1 teaspoon balsamic vinegar

Salt to taste

Grinding black pepper

1 pound whole wheat fettuccine

1/4 cup reserved cooking water

Grated pecorino cheese for sprinkling


Mince the garlic and thyme together and set aside.

Heat a large nonstick sauté pan over medium heat. Sprinkle the walnut pieces in the pan and with a wooden spoon toast them, about 2 minutes. Transfer the nuts to a small dish.

Heat the oil in the same pan; stir in the garlic, and thyme and cook 1 minute. Stir in the mushrooms and cook them until they exude their juices and begin to look dry. Raise the heat to high, stir in the wine and vinegar and cook 1 minute. Lower the heat, stir in the salt and pepper. Keep the mixture warm.

Cook the fettuccine as directed on p000. Drain, reserving 1/4 cup of the water; add the fettucine and water to the pan and cook stirring over medium heat until everything is hot. Transfer to a platter, sprinkle on the walnuts and serve.

Pass grated pecorino cheese on the side.


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