Recipe: Tagliatelle (Fettuccine) with Mushrooms and Olives (using dried porcini mushroom

TAGLIATELLE (FETTUCCINE) WITH MUSHROOMS AND OLIVES

2/3 ounce dried porcini mushrooms
9 ounces fresh mushrooms
2 tablespoons butter
1/2 cup olive oil, divided use
3/4 pound tagliatelle (fettuccine - long, flat pasta)
3 to 4 ounces oil-cured black olives, pitted, finely chopped
2 to 3 tablespoons chopped fresh flat-leafed parsley

About 30 minutes before you are ready to make pasta, soak dried porcini mushrooms in warm water. Drain and save water for another use. Put large pot of salted water on range to boil.

Wipe fresh mushrooms with damp cloth. Slice very fine, using knife or food processor.

In 10-12-inch skillet, heat butter and half the oil. Add fresh mushrooms and cook over medium heat until mushrooms have released their juices and are soft, about 5 minutes.

Add drained porcini mushrooms and cook another 3-4 minutes.

Meanwhile cook tagliatelle until done.

Take pasta sauce off heat and stir in olives and parsley. Drain pasta and toss it in pan with sauce and rest of olive oil.

Makes 6 first-course servings
Source: Celebrating Italy by Carol Field