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Celebrity chef Scott Conant shares a quick and easy pasta recipe for farfalle with sauteed shiitake mushrooms.
"We are sautéing beautiful fresh shiitake mushrooms, which are such a special ingredient that I like to let it speak for itself. This pasta is right up my alley because it's so simple and so good. Enjoy it with someone special…or not." —Scott
For another pasta recipe from Chef Scott Contant, try his Pork & Veal Meatballs with Fregola Pasta + Broccoli Rabe Salsa Verde.
- Kosher salt
- 3 ounces fresh shiitake mushrooms
- 2 tablespoons extra-virgin olive oil
- 2 small cloves garlic, very thinly sliced
- Pinch crushed red pepper
- 1 sprig fresh thyme, leaves only
- ½ pound farfalle pasta
- 2 tablespoons finely grated Parmigiano-Reggiano
- ½ tablespoon chopped fresh parsley
- ½ tablespoon unsalted butter
Bring a large pot of salted water to a boil.
Peel the stems of the mushrooms and wipe the caps clean with a damp paper towel. Slice the stems and caps very thinly; you should have about 2 cups.
Heat olive oil in a 10-inch skillet over medium-high heat. Add garlic, crushed red pepper, fresh thyme and a pinch of kosher salt and cook until the garlic begins to sizzle. Add mushrooms and cook, without stirring, until golden brown on one side, about 2 minutes. Stir the shiitakes, add about 6 tablespoons pasta cooking water and cook until tender, about 5 minutes.
Meanwhile, cook the pasta until just shy of al dente. Gently drain the pasta, then add the pasta and ¼ cup pasta cooking water to the pan and toss. Cook the pasta until al dente, adding a little more water if necessary. Remove the pan from heat and add Parmigiano, parsley and butter, then toss to combine.