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[edit] Ingredients
8 |
ounces Veget-flavored fetucini, or ANY pasta(NO'S comment) |
3 |
tablespoons Virgin olive oil, |
2 |
lrg Garlic cloves, minced |
¾ |
pound Fresh mushrooms, sliced |
¼ |
cup Dry white wine, |
2 |
tablespoons Fresh lemon juice, |
¼ |
teaspoon tsp To ½ hot pepper flakes, |
¼ |
teaspoon Salt, |
½ |
teaspoon Pepper, |
1 |
teaspoon Chopped fresh parsley, |
[edit] Preparation
Step 1 |
Bring a large kettle of water to a boil and cook until at dente, 10 to 12 minutes. Drain in a colander and set aside. Meanwhile, in a large non-stick skillet, heat 1 teaspoon of the oil and cook garlic about 1 minute. Add mushrooms and cook, strring about, about 5 minutes. Add wine, lemon juice, hot pepper flakes and salt. Bring to a simmer and cook about 10 minutes until has evaporrated. Stir remaining oil, pepper and parsley. Remove from heat, add pasta to sauce in skillet, toss and reheat over low heat. (I SURE DO LOVE PASTA) |
[edit] About Fettucini and Mushrooms
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