Recipe - Fresh Homemade Pasta With Wild Mushrooms

2 tablespoon Extra virgin olive oil
2 tablespoon Chopped shallots
1 tablespoon Chopped garlic
One fourth teaspoon Red pepper flakes
2 ounce Dried porcini mushrooms,
washed and rehydrated
One half pound Cremini mushrooms, cleaned
and cut or sliced up
Salt and freshly ground
pepper to taste
One half cup Heavy cream
6 qt Water, (up to 8)
2 tablespoon Salt
1 pound Pasta, such as fettucine
2 tablespoon Shredded fresh basil leaves
3 tablespoon Pine nuts, toasted
One fourth cup Freshly grated Parmesan
cheese

Recipes from Michael Lomonaco's _Michael's Place_, 3/15 and 16/97

In a saute pan, heat the olive oil over medium heat. Add the shallots,
garlic, red pepper and quickly saute being careful to avoid browning or
burning. Add the mushrooms, season with salt and pepper and saute together
for 5 minutes. Add the cream, reduce the heat to prevent the cream from
scorching and cook for several minutes while the pasta cooks.

Bring the water to a rolling boil in a large pot and add the salt. Add the
pasta to the boiling water.

To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta
will cook in several minutes after returning to the boil. Add the cooked
pasta to the sauce and serve.

Recipe by: Michael Lomonaco Posted to MCRecipe Digest V1 #519 by "Master
Harper Gaellon" gaellon@inch.com on Mar 15, 1997