Fettuccine with Oyster Mushrooms
Fettuccine with Oyster Mushrooms.
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For the Pasta:
leaves fresh basil
extra virgin olive oil
Clean and cut the mushrooms and set aside.
In a saute pan, add 3 Tbs of EV olive oil and the garlic. Saute the garlic til very light golden.
Add the peperoncino, as desired, and the cherry tomatoes. Saute them for 2 minutes and add the crushed tomatoes the basil and the oyster mustooms.
Cook for about 15 minutes at medium flame.
In a pot of salted water, cook the fettuccine al dente. Drain them and add them to the sauce. Toss for 2 minutes and serve.
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