Recipe: Spaghetti Chitarra Parmigiana (with garlic and mushrooms)

SPAGHETTI CHITARRA PARMIGIANA

1 1/2 lb fresh chitarra pasta (or spaghetti)
1/4 cup olive oil, divided use
2 1/2 tbsp butter, divided use
8 medium mushrooms, sliced
4 cloves of garlic, minced
1 dash crushed chili peppers
2 tsp powdered oregano
fresh grated parmesan cheese (to serve)

Cook pasta according to package directions; drain.

On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside.

In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes.

Add mushrooms, crushed chilies and oregano and saute for about 20 seconds.

Add cooked pasta, salt and pepper to taste and toss all together until well mixed.

Serve hot, sprinkled with freshly grated Parmesan cheese.

Servings: 4
Source: The Gazette; December, 1990