Fettuccine with Shiitakes

• 5 tablespoons extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 8 ounces shiitakes, stemmed, cleaned, and cut in half
• 1 cup Light Chicken Stock or canned low-sodium chicken broth
• 2 ounces Cinzano or sweet red vermouth
• 8 ounces fresh fettuccine
• 1 bunch of arugula, cleaned and chopped (1 cup)

1. Heat 3 tablespoons of the olive oil in a large saute pan over medium heat.
2. Saute the garlic until soft but not burned.
3. Add the shiitakes and cook until they give up their liquid, 2 to 3 minutes.
4. Pour in the stock and Cinzano: Bring to a boil and boil until reduced by half, about 5 minutes.
5. The sauce should just coat the mushrooms.
6. Bring a large pot of salted water to a boil.
7. Drop in the fettuccine and bring back to a boil.
8. Taste, and drain when it is slightly al dente but no longer crunchy, about 1 minute.
9. Over high heat, toss the arugula into the shiitake sauce until it just wilts.
10. Pour the sauce over the drained pasta and drizzle with the remaining 2 tablespoons olive oil.
11. Serve hot.

extra virgin olive oil, garlic, chicken, sweet red, fresh fettuccine, arugula

Taken from www.cookstr.com/recipes/fettuccine-with-shiitakes (may not work)