Fettuccine With Fennel And Shiitake Mushrooms

• 2 tablespoons extra-virgin olive oil
• 1/4 pound fresh shiitake mushrooms, sliced very thin
• 1 clove garlic, minced
• 1 1/2 cups very thinly sliced fennel bulbs
• 6 ounces fresh fettuccine
• 13 cup heavy cream
• 1 sun-dried tomato, slivered
• 1/2 tablespoon minced fennel tops
• Salt and freshly ground black pepper
• Freshly grated Italian Parmesan cheese

1. Heat the oil in a large skillet.
2. Add the mushrooms and saute over medium heat until they begin to wilt.
3. Add the garlic, stir for a few seconds, then stir in the fennel.
4. Cook until the fennel begins to soften, about five minutes.
5. Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
6. Bring four quarts of water to a boil.
7. Cook the fettuccine for three minutes, then drain.
8. Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops.
9. Cook over high heat for a minute or two, then season to taste with salt and pepper.
10. Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.

extravirgin olive oil, shiitake mushrooms, clove garlic, very, fresh fettuccine, heavy cream, tomato, fennel tops, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/6415 (may not work)