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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fettuccine with Asparagus and Mushrooms
Fettuccine with Asparagus and Mushrooms
(Fettuccine con Asparagi e Funghi)
 
 
Ingredients:

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
1/2 cup homemade vegetable stock or vegetable broth
1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 and 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle pasta
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions:
 
Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.

While waiting for the water to boil, heat the olive oil in a saute pan over medium heat.

Add the onion and pepper flakes and saute quickly to keep the ingredients from scorching.

Add the mushrooms, season with salt and pepper, and saute until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes.

Add the broth and asparagus and cook, stirring gently, for 2 minutes.

Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.

Meanwhile, toast the pine nuts in a saute pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.

Add the pasta to the boiling water and cook until 'al dente', 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).

Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.

Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water.

Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary. Serves 6 to 8 as an appetizer or 4 as a main course.
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