Wild Mushroom Bucatini With Snow Peas And Chili

• 3 tbsp extra virgin olive oil
• 1 tbsp butter
• 1 clove garlic, thinly sliced
• 1/2 tsp chili flakes
• 9 oz mixed wild mushrooms, thinly sliced
• 1/2 None lemon, juiced
• 3/4 cup white wine
• 3/4 cup chicken stock
• 3/4 cup heavy whipping cream
• 16 oz bucatini pasta
• 1 handful snow peas

1. Heat oil in a large saucepan over medium heat. Add butter, garlic and chili flakes. Cook until garlic starts to sizzle. Increase heat to medium and add mushrooms. Cook for 6-8 mins, or until mushrooms are soft. Add lemon juice and stir to combine. Add wine and cook until reduced to a thick syrup. Add stock and reduce until syrupy. Add heavy cream and reduce by 1/2. Remove from heat.
2. Meanwhile, cook bucatini in boiling salted water for 8-10 mins, or until al dente. Drain.
3. Add bucatini to warm sauce, add snow peas and toss to combine. Season.

extra virgin olive oil, butter, clove garlic, chili flakes, mushrooms, lemon, white wine, chicken stock, heavy whipping cream, bucatini pasta, handful snow peas

Taken from recipes-plus.com/api/v2.0/recipes/37303 (may not work)