Title: Spaghetti Chitarra Parmigiana
Categories: Pasta, Italian
Yield: 4 servings
1/4 c Olive Oil 1 ds Crushed Chili Peppers
2 1/2 tb Butter 2 ts Powdered Oregano
8 ea Medium Mushrooms, sliced 1 1/2 lb Fresh Chitarra Pasta
4 ea Cloves of garlic, minced
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.
From The Gazette, 90/12/05
