Recipe - Rotelle With Broccoli And Spicy Peanut Sauce

1 Onion; chopped fine
2 tablespoon Unsalted butter
1 One half pound Mushrooms; chopped fine
2 Flat anchovy fillets; patted
dry between
; paper towels and
; minced
2 teaspoon Worcestershire sauce
One fourth cup Heavy cream
1 tablespoon Fresh lemon juice
1 pound Rotelle; (corkscrewshaped
; pasta)
One half cup Minced fresh parsley leaves

In a heavy skillet cook the onion in the butter over moderate heat,
stirring, until it is softened, add the mushrooms, and cook the mixture,
stirring occasionally, for 15 minutes, or until the liquid the mushrooms
give off is evaporated and the mushrooms are browned lightly. Stir in the
anchovies, the Worcestershire sauce, the cream, and the lemon juice, cook
the mixture for 2 minutes, and season it with salt and pepper.

While the mushrooms are cooking, in a kettle of boiling salted water boil
the rotelle until it is al dente, reserve One half cup of the cooking water, and
drain the rotelle well. Transfer the rotelle to a large bowl, add the
mushroom mixture and the parsley, and toss the mixture well, adding enough
of the reserved cooking water to thin the sauce to the desired consistency.

Serves 4 to 6.

Gourmet February 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.