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Linguine with Asparagus, Morels and Cream
- Active Time 20m
- Total Time 20m
If you can't find fresh morels, use dried. Chanterelles also taste great in this dish.
- 3 ounces fresh morel mushrooms, wiped clean, or 1 ounce dried morels, reconstituted in 2 cups of hot water, drained (strain and reserve the liquid) and patted dry
- 4 tablespoons unsalted butter
- 1 small shallot, finely chopped (about 1 tablespoon)
- 1 pound asparagus, trimmed and cut on the diagonal
- into 1 1/2-inch slices
- 1 1/4 cups heavy cream
- 2 teaspoons fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 6 ounces linguine or fettuccine
- 3 tablespoons freshly grated Parmigiano-Reggiano
If the morels are large, cut them in half lengthwise. Melt the butter in a large skillet over medium heat. Add the shallot and cook for about 1 minute. Add the morels and cook, stirring occasionally, until just tender, about 10 minutes. (If using dried morels, boil the strained soaking liquid until reduced to 1/4 cup. Strain the liquid through a coffee filter and add it with the asparagus and cream for even more flavor.) Add the asparagus, cream and thyme and simmer until the asparagus is just tender and the sauce is slightly thickened, about 5 minutes. Season generously with salt and pepper.
Meanwhile, cook the pasta until al dente. Drain it and toss it with the asparagus and morels. Add the cheese and toss to coat the pasta. Serve immediately in warm bowls.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
1096 calories; 84g total fat; 274mg cholesterol; 396mg sodium; 70g carbohydrates; 9g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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