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Contents
chicken piccata, just without the chicken. The sauce is bright and briny and extra buttery. Take your time with the mushrooms; you need to let them crisp and turn a dark golden brown. The pasta will be that much better for it. If your mushrooms are looking dry, add more oil to the pan to let them keep cooking. They love to soak up liquid. Wait to salt them though, as salt will draw out moisture, making them soggy instead of crisp. It’ll make all the difference in this easy, savory dish.
Ingredients
- Kosher salt
- 1 lb.fettuccine
- 2 tbsp.extra-virgin olive oil
- 1 lb.mixed mushrooms, such as baby Bella, oyster, or baby shiitakes, thinly sliced or finely chopped
- Freshly ground black pepper
- 6cloves garlic, finely chopped
- 1 c.dry white wine
- Pinch of crushed red pepper flakes
- 1/2 c.(1 stick) unsalted butter
- 1/2 c.capers
- 1/4 c.chopped fresh parsley, plus more for serving
- Juice of 1 lemon
Directions
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- Step 1
In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
- Step 2Meanwhile, in a large, high-sided skillet over medium heat, heat oil. Add mushrooms and cook, stirring occasionally, until deeply golden, 15 to 20 minutes; season with salt and black pepper. Add garlic and cook, stirring, until fragrant, about 1 minute more.
- Step 3Add wine and bring to a simmer. Cook, stirring occasionally, until reduced by about half, 1 to 2 minutes; season with salt, black pepper, and red pepper flakes. Add butter and stir until melted. Add capers, parsley, and lemon juice and simmer, stirring occasionally, until slightly thickened and warmed through, about 2 minutes more.
- Step 4Add pasta and 1/4 cup reserved pasta water and toss to coat, adding more pasta water as needed if pasta feels too dry.
- Step 5Divide pasta among bowls. Top with parsley.
- Step 1
