Fettuccine With Mushrooms And Marsala

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 3/4 lb fresh button mushrooms, sliced
• 1/4 cup marsala wine
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon coarse salt
• 1/8 teaspoon crushed red pepper flakes (to taste)
• fresh ground black pepper, to taste
• 8 ounces egg-free fettuccine pasta, cooked and drained
• 1 tablespoon fresh parsley, minced

1. In a large, deep-sided nonstick skillet, heat half the oil over medium heat. Add the garlic and cook, stirring, 30 seconds.
2. Add the mushrooms and cook, stirring often, until they begin to release their liquid, 4-5 minutes.
3. Add the wine, lemon juice, salt, red pepper flakes, and black pepper; let come to a simmer and cook, stirring occasionally, until most of the liquids have evaporated, about 10 minutes.
4. Remove from heat and add the fettucine, remaining oil, and parsley.
5. Return to low heat and toss until thoroughly combined and heated through. Serve at once.

olive oil, garlic, fresh button mushrooms, marsala wine, lemon juice, coarse salt, red pepper, fresh ground black pepper, egg, fresh parsley

Taken from www.food.com/recipe/fettuccine-with-mushrooms-and-marsala-399250 (may not work)