The earthy flavor of wild mushrooms is both complemented and amplified by the addition of truffle oil. Tossed with delicate strands of angel hair pasta and freshly grated Parmesan cheese, it becomes a seductive combination. Simple, yet sublime, it is a perfect accompaniment to grilled meats or poultry.
Add white wine, stirring to scrape up any browned bits from the bottom of the pan. Cook until wine has evaporated, then add stock and cook until stock has reduced by half. Add parsley, and remove pan from heat; keep warm.
Place 4 to 6 quarts of water in an 8-quart stock pot with a pasta insert. Place over high heat and bring to a boil. When water begins to boil, add 1 tablespoon kosher salt and bring back to a boil. Add pasta, and immediately stir to separate the individual pieces. The water should return to a boil very quickly. If necessary, cover pot until water returns to a boil. Cook just until al dente (firm, yet tender), stirring once or twice during the cooking process.
Drain thoroughly, then immediately toss with the mushroom mixture. Add Parmesan, truffle oil and remaining 2 tablespoons butter. Toss to thoroughly mix, then taste and adjust the seasoning as needed with salt and pepper. Mound in a warmed pasta bowl, garnish with additional Parmesan cheese and drizzle with extra olive oil if desired.
Tips and Techniques
* Many commercial packages of fresh pasta come packed as 9 ounces.
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