Ingredients
Kosher salt
1 lb. fettuccine
2 tbsp. extra-virgin olive oil
1 lb. mixed mushrooms, such as baby Bella, oyster, or baby shiitakes, thinly sliced or finely chopped
Freshly ground black pepper
6 cloves garlic, finely chopped
1 c. dry white wine
Pinch of crushed red pepper flakes
1/2 c. (1 stick) unsalted butter
1/2 c. capers
1/4 c. chopped fresh parsley, plus more for serving
Juice of 1 lemon
Preparation
Step 1In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until al dente according to package directions. Reserve 1/2 cup pasta water before draining. Step 2Meanwhile, in a large, high-sided skillet over medium heat, heat oil. Add mushrooms and cook, stirring occasionally, until deeply golden, 15 to 20 minutes; season with salt and black pepper. Add garlic and cook, stirring, until fragrant, about 1 minute more. Step 3Add wine and bring to a simmer. Cook, stirring occasionally, until reduced by about half, 1 to 2 minutes; season with salt, black pepper, and red pepper flakes. Add butter and stir until melted. Add capers, parsley, and lemon juice and simmer, stirring occasionally, until slightly thickened and warmed through, about 2 minutes more. Step 4Add pasta and 1/4 cup reserved pasta water and toss to coat, adding more pasta water as needed if pasta feels too dry. Step 5Divide pasta among bowls. Top with parsley.
Have you made this yet? Let us know how it went in the comments below.
