Ingredients
- 1 pound dry thin spaghetti (spaghettini)
- 1 1/2 cups heavy cream
- 3/4 cup scotch (or rye whiskey)
- 2 ounces dried mushrooms (pre-soaked in warm water for 30 min & drained)
- 3 tablespoons butter
- 1/2 cup fresh chopped parsley
- 1 garlic clove (minced, 2 would be better IMO)
- 1/4 cup grated parmesan cheese (freshly grated, optional - But I would never leave it out)
How to Make
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Step 1: Soak the mushrooms in the whiskey for at least 1 hour (longer if possible).
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Step 2: Melt butter in a saucepan. When bubbly, add chopped parsley & garlic. Cook for 1-2 min (no more or the garlic will burn).
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Step 3: Drain mushrooms & reserve the whiskey.
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Step 4: Cut mushrooms in small pieces & add to the simmering parsley & garlic. Add salt & pepper to taste. Allow the mushrooms to cook for 1-2 min & then add the reserved whiskey. Reduce heat & simmer uncovered until most of the whiskey has evaporated.
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Step 5: Cook spaghettini al dente (cooked, but still firm). Drain well, but reserve 2 tbsp of the cooking liquid. Put spaghettini in a heated bowl w/the reserved cooking liquid.
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Step 6: Add cream to the mushroom mixture, stir to combine & allow just to heat through. Pour sauce over spaghettini & toss well. Sprinkle w/grated Parmesan as desired & serve immediately.
Tips & Variations
- No special items are required.
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