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1. Sauté garlic and onion in olive oil over medium heat.
2. When the garlic and onion aroma develops add the mushrooms.
3. Add the chicken stock and wine.
4. Cook until the mixture is reduced by 1/2.
5. Blend in cream.
6. Reduce to desired thickness.
7. Season with salt and pepper to taste.
8. In a large pot of boiling add 1/2 teaspoon of salt to the water.
9. Cook until al dente.
10. Drain pasta in a colander.
11. Toss with sauce until coated.
12. Serve on small warmed plates.
13. Top with grated Parmesan cheese and parsley.
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