Fettuccine with Grilled Oyster Mushrooms, Garlic and Cinzano

• 8 cloves garlic, thinly sliced
• 4 tbsp. virgin olive oil
• 1 cup Cinzano Rosso
• other sweet red vermouth
• 1/2 lb. oyster mushrooms, grilled
• 2 minutes per side
• 1 cup chicken stock
• 4 tbsp. extra-virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 lb. fresh pasta, cut into fettuccine
• 1 bunch fresh arugula, stemmed, washed and spun dry, then chopped to yield 1 cup

1. Bring 6 quarts water to boil and add 2 tbsp.
2. salt.
3. In a 10- to 12-inch saute pan, heat 4 tbsp.
4. virgin olive oil over medium heat and add garlic and saute until light brown.
5. Remove from heat and add Cinzano.
6. Replace on burner and add oyster mushrooms, chicken stock and 4 tbsp.
7. of extra-virgin olive oil and reduce by one half.
8. Season with salt and pepper.
9. Drop pasta into boiling water and cook until tender yet al dente (1 to 2 minutes).
10. Drain in colander over sink and pour hot pasta into saute pan with mushroom mix.
11. Stir gently over medium heat 1 minute to coat noodles.
12. Toss in raw arugula and toss 30 seconds until wilted.
13. Pour into heated serving dish and serve immediately.

garlic, virgin olive oil, other sweet red, oyster mushrooms, minutes, chicken stock, extravirgin olive oil, salt, freshly ground black pepper, fresh pasta, fresh arugula

Taken from www.foodgeeks.com/recipes/5256 (may not work)