Fettuccine With White Wine Roasted Shiitakes

• 1/2 pound shiitake mushrooms, stems removed and thickly sliced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 ounces white wine
• 6 ounces whole wheat fettucine (I used the brand Al Dente which cooks up in only 3 minutes)
• 2 tablespoons olive oil
• 1 teaspoon truffle oil
• 1 clove garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 cup grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves

1. Preheat oven to 325F.
2. In a bowl large enough to accommodate the mushrooms, whisk together 1 tablespoons of olive oil, 1 minced garlic clove, and the white wine. Toss mushrooms in this mixture and spread evenly on a cookie sheet. Bake for 25 minutes.
3. While the mushrooms are in the oven prepare fettuccine according to package instructions and start the seasoned oil base for your pasta. Depending on the brand of pasta you use this step can come together very quickly, so start working as near to the end of the mushrooms' cooking process as possible.
4. Heat two tablespoons of olive oil in a large skillet. Add 1 clove of minced garlic and red pepper flakes, stirring occasionally until the garlic is lightly browned.
5. Throw the cooked, drained pasta, roasted mushrooms, and remaining ingredients (salt, cheese, fresh herbs, and truffle oil) into the skillet and toss to coat well. Serve immediately. Garnish with additional fresh herbs if desired.

shiitake mushrooms, clove garlic, olive oil, white wine, whole wheat fettucine, olive oil, truffle oil, clove garlic, red pepper, salt, parmesan cheese, fresh parsley, thyme

Taken from www.epicurious.com/recipes/member/views/fettuccine-with-white-wine-roasted-shiitakes-51505611 (may not work)