BUCATINI WITH MUSHROOMS

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.

 24 SMALL BROWN MUSHROOMS
 2 GARLIC CLOVES
 4 ANCHOVY FILLETS
 4 SPRIGS THYME OR ROSEMARY
 1 lb BUCATINI OR SPAGHETTI
 ½ cup WHITE WINE
 FRESH CHIVES, ITALIAN PARSLE

1

FILL YOUR PASTA POT WITH WATER AND PUT ON TO BOIL. WHEN IT DOES, SALT GENEROUSLY.
MEANWHILE...
SLICE THE MUSHROOMS IN 1⁄4 PIECES.
RINSE AND DRY THE ANCHOVIES. STRIP THE LEAVES OFF THE THYME SPRIGS. MINCE THE HERBS, THE ANCHOVIES AND 4 CLOVES OF GARLIC.
BOIL THE PASTA. WHEN IT IS NEARLY DONE SCOOP OUT A CUP OF THE STARCHIEST WATER. DRAIN THE PASTA.
IN A LARGE FRYING PAN HEAT 4 TBSPS OF OLIVE OIL. ADD THE MUSHROOMS AND SAUTÉ ON A HIGH FLAME, TOSSING AND TURNING THEM FOR ABOUT 3 MINUTES. SALT AND PEPPER.
REDUCE THE HEAT TO LOW. ADD THE ANCHOVY, GARLIC AND HERBS. STIR TOGETHER FOR ABOUT 30 SECONDS OR UNTIL YOU SMELL THE GARLIC.
ADD 1⁄2 CUP OF WHITE WINE. BRING BACK TO THE BOIL. REDUCE WINE BY HALF.
ADD THE PASTA TO THE PAN. TOSS WITH THE MUSHROOMS AND ADD A LITTLE PASTA WATER IF THE PASTA IS TOO DRY.
TRANSFER PASTA TO A WARM BOWL. GARNISH WITH PARSLEY LEAVES AND CHOPPED CHIVES.
SERVE WITH FRESHLY-GRATED PARMESAN CHEESE.
SERVES 4

Ingredients

 24 SMALL BROWN MUSHROOMS
 2 GARLIC CLOVES
 4 ANCHOVY FILLETS
 4 SPRIGS THYME OR ROSEMARY
 1 lb BUCATINI OR SPAGHETTI
 ½ cup WHITE WINE
 FRESH CHIVES, ITALIAN PARSLE

Directions

1

FILL YOUR PASTA POT WITH WATER AND PUT ON TO BOIL. WHEN IT DOES, SALT GENEROUSLY.
MEANWHILE...
SLICE THE MUSHROOMS IN 1⁄4 PIECES.
RINSE AND DRY THE ANCHOVIES. STRIP THE LEAVES OFF THE THYME SPRIGS. MINCE THE HERBS, THE ANCHOVIES AND 4 CLOVES OF GARLIC.
BOIL THE PASTA. WHEN IT IS NEARLY DONE SCOOP OUT A CUP OF THE STARCHIEST WATER. DRAIN THE PASTA.
IN A LARGE FRYING PAN HEAT 4 TBSPS OF OLIVE OIL. ADD THE MUSHROOMS AND SAUTÉ ON A HIGH FLAME, TOSSING AND TURNING THEM FOR ABOUT 3 MINUTES. SALT AND PEPPER.
REDUCE THE HEAT TO LOW. ADD THE ANCHOVY, GARLIC AND HERBS. STIR TOGETHER FOR ABOUT 30 SECONDS OR UNTIL YOU SMELL THE GARLIC.
ADD 1⁄2 CUP OF WHITE WINE. BRING BACK TO THE BOIL. REDUCE WINE BY HALF.
ADD THE PASTA TO THE PAN. TOSS WITH THE MUSHROOMS AND ADD A LITTLE PASTA WATER IF THE PASTA IS TOO DRY.
TRANSFER PASTA TO A WARM BOWL. GARNISH WITH PARSLEY LEAVES AND CHOPPED CHIVES.
SERVE WITH FRESHLY-GRATED PARMESAN CHEESE.
SERVES 4

BUCATINI WITH MUSHROOMS
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