FETTUCCINE WITH MOREL MUSHROOMS AND SAGE CREAM

Looking for something just a touch elegant? Something that could become a romantic dinner for two with wine, music, and candlelight? Serve this with a radicchio and watercress salad, then pass crispy semolina rolls with the pasta. This recipe is adapted from one in the February 1999 issue of Bon Appetit.

1/2 pound fettuccine
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
1/3 cup dry red wine
1/2 to 3/4 pound of fresh morels, cleaned, trimmed, and quartered
3/4 cup whipping cream
2 tablespoons chopped fresh sage
Fresh chives, minced, for a garnish

Cook the pasta according to package directions. The fettuccine should be just tender but still firm to the bite. Drain and keep warm.

Heat the oil in a heavy skillet over medium heat.

Add the onion and saute until just softened, about five minutes.

Add the red wine and cook for about one minute.

Add the mushrooms, the cream, and the sage. Simmer until the sauce thickens slightly, which should take about seven minutes.

Add the pasta and toss thoroughly to coat with the cream sauce. Season with salt and coarsely ground black pepper.

Transfer to plates and serve piping hot. Garnish with minced chives.