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Spaghettini With Cream & Whiskey Sauce

Created by TwisSis on March 8, 2015

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)

Step 1: Soak the mushrooms in the whiskey for at least 1 hour (longer if possible).
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).
Step 3: Drain mushrooms & reserve the whiskey.
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.
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.
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.