The other day I told you that I was going to make this pasta for supper and would post the recipe if it was good. Well, it was good...so good that it was all gone before I could get a picture of it. I wondered if I should post the recipe with no picture...but decided I had to...it is just too good not to share. It is from an old cookbook I have ...vintage date 1984. I just love this book. The recipes are seasonal. This one is under the Fall pasta section. It calls for wild mushrooms,I didn't have any so I used baby brown mushrooms instead, and it also called for chicken..I didn't have any so I just skipped it.I bought a leek after Thanksgiving cause it lookes so good and added it here. John has to have meat so I thawed out some sweet italian sausage and just cooked it in a skillet.Today I am making gnocchi...I'll try and get a picture before we eat it all...
Mushroom,Pine Nuts, Leek and Tomato Tagliatelle
Adapted From Chez Panisse Pasta, Pizza and Calzone Cookbook
by Alice Waters (the beloved)
1 cup brown buttom mushooms,sliced
1 leek, sliced
3 Tablespoons olive oil
1/4 cup toasted pine nuts
2 tomatoes, chopped
Italian Parsley..a handfull,chopped
Thyme leaves...a few, chopped
1 cup chicken stock
Salt and pepper
Parmesan, grated....use the good stuff
Tagliatelle, cooked and drained for 2
Saute the mushrooms in the olive oil till soft and brown
Remove from pan and set aside
Saute the leek in olive oil till soft
Add mushrooms back to the pan
Add the chicken stock
Add the chopped tomatoes, pine nuts and the herbs, salt and pepper to taste
Add the cooked tagliatelle to the pan ...splash in some of the pasta cooking water if the sauce seems dry. Stir. Plate the pasta and sprinkle parmesan on top
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