THE WOODSY FUNKINESS OF BROWN MUSHROOMS IS ENHANCED IN THIS SIMPLE PASTA DISH WITH A MIXTURE OF ANCHOVIES, HERBS AND GARLIC. I BORROWED THIS FLAVOR MIXTURE FROM MARCELLA HAZAN’S RECIPE FOR CHICKEN WITH VINEGAR. IT’S ONE OF THE MOST POPULAR CHICKEN DISHES I COOK AND NO ONE — I MEAN NO ONE — EVER GUESSES THE SECRET INGREDIENT, ANCHOVIES. YOU CAN CERTAINLY MAKE THIS DISH WITH SHIITAKE, WHITE, OR WILD MUSHROOMS, BUT IT TRANSFORMS ORDINARY MUSHROOMS INTO SOMETHING RICHER AND MORE EXOTIC.
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