Angel Hair Pasta With Creamy Mushroom Sauce And Fresh Herbs

• 1 Tbsp. butter
• 2 medium shallots, minced
• 8 oz. mushrooms, sliced
• salt and ground pepper to taste
• 8 oz. angel hair pasta
• 2 or 3 Tbsp. minced fresh tarragon leaves to taste
• 3 Tbsp. minced fresh parsley leaves
• 3 Tbsp. snipped fresh chives

1. Melt butter in a heavy medium saucepan over low heat.
2. Add shallots and cook 1 minute.
3. Add 1 3/4 cups cream and bring to a simmer; stir.
4. Add mushrooms, salt and pepper.
5. Cook, uncovered, over low heat, stirring often about every 30 minutes.
6. (Sauce can be kept covered up to 1 day in fridge.)
7. Cook pasta to a boil uncovered.
8. Drain and transfer to large serving bowl.
9. Add tarragon, chives and 2 tablespoons parsley to sauce.
10. Add sauce to pasta and toss until thoroughly coated.

butter, shallots, mushrooms, salt, angel hair pasta, tarragon, parsley, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023100 (may not work)