Tempt My Tummy Tuesday - Angel Hair Pasta

I'd like to share a recipe from Jeff Smith’s Book, The Frugal Gourmet Celebrates Christmas.* This cookbook was listed in my post, “Books About Nativity Scenes.”

In the front of the book are recipes which go along with one character in the nativity story. Here is a recipe in honor of the angels:

“Angel Hair Pasta with Whipped Cream and Porcini”

Serves 4-6

½ ounce dried porcini mushrooms
3 tablespoons olive oil
½ cup chopped shallots
¾ pound fresh mushrooms, chopped
½ pint (1 cup) whipping cream
¾ pound angel hair pasta
¼ cup grated Parmesaan cheese
salt and freshly ground black pepper to taste

“Place the porcini in a small bowl and add ½ cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid. Heat a large frying pan. Add the oil and shallots, and saute a minute. Add the fresh mushrooms and saute until tender. Chop the porcini coarsely and add to the frying pan, along with the reserved liquid. Simmer until most of the liquid is evaporated.
Bring a large pot of water to a boil along with a pinch of salt. In a separate bowl, whip the cream until it holds soft peaks. Refrigerate the whpped cream until the past is cooked. Cook the pasta in the boiling water until al dente. Drain well. Return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream, and salt and pepper to taste.
Using a large spatula, fold all of the ingredients together. Do this quickly, yet carefully, so that the whipped cream doesn’t collapse entirely. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish. Serve immediately.”

For more Tempt My Tummy Tuesday recipes please go to Blessed With Grace, hosted by Lisa.

*The Frugal Gourmet Celebrates Christmas: The History of the Season’s Traditions, With Recipes for the Feast by Jeff Smith. Photographed by Louis Wallach. Woodcuts by David Frampton. New York: William Morrow and Company, Inc., c1991.
297 p. illus. Hardcover. Recipe is on p. 39.