Garlic Chive Sea Shells with Sautéed Mushrooms
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A simple pasta dish to make any meal shine!
Garlic Chive Sea Shells with Sautéed Mushrooms
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Ingredients
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1 lb. Pappardelle's Garlic Chive Sea Shells
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2 Tbsp. Parsley, chopped
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1 lb. Mushrooms sliced thinly and evenly
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Olivia's Wild Mushroom Sage Olive Oil, generous drizzle
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1/2 C White Wine
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Salt and pepper to taste
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1/4 C Butter
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1 C Heavy Cream
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Grated Parmesan for garnish
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Drizzle of Olivia's White Truffle Oil, Maldon Flake Sea Salt
Directions
Cook pasta in a large pot of salted, boiling water, until al dente, about 10 to 12 minutes
Remove from heat, reserving 1/2 C of the water. Toss immediately with the Wild Mushroom and Sage oil. Set aside
Saute mushrooms in melted butter until golden
Stir in wine, parsley and salt and pepper, cook for 10 minutes on medium heat
Add heavy cream, and remove from heat. Add reserved water if needed
Put pasta an a serving platter (for family style) or serve individual plates. Ladle sauce on top of pasta, add cheese garnish and finish with a scant drizzle of White Truffle Oil (very intense) and maybe a little finishing salt
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