Pappardelle with Wild Mushrooms, Shell Beans, and Parmesan

• 1 1/2 pounds mixed wild mushrooms
• 5 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter
• 3/4 cup fresh breadcrumbs
• 3/4 pound dry pappardelle noodles
• 1 cup sliced shallots
• 4 cloves garlic, sliced
• 1 tablespoon thyme leaves
• 1 1/4 cups cooked shell beans (see page 193)
• 1 to 1 1/2 cups mushroom, vegetable, or chicken stock or pasta water
• 4 ounces young spinach, cleaned and dried
• 1/4 cup chopped flat-leaf parsley
• 1/4-pound hunk Parmigiano-Reggiano, for shaving
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 375F.
2. Put a large pot of heavily salted water on to boil.
3. If the mushrooms are big, tear them into large bite-sized pieces.
4. (Theyll shrink once theyre cooked, so dont make them too small.)
5. Heat a large saute pan over high heat for 2 minutes.
6. Swirl in 2 tablespoons olive oil, and wait a minute.
7. Add 1 tablespoon butter, and when it foams, scatter half the mushrooms into the pan.
8. Season with 1/2 teaspoon salt and a healthy pinch of pepper.
9. Saute the mushrooms about 5 minutes, stirring occasionally, until they are tender and a little crispy.
10. (The cooking time will depend on the particular mushrooms you use.)
11. Transfer the cooked mushrooms to a plate, and repeat with the second half of the mushrooms.
12. While the mushrooms are cooking, toss the breadcrumbs with 1 tablespoon olive oil, spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
13. Drop the pasta in the boiling salted water, and cook the noodles until al dente.
14. (Reserve 1 1/2 cups pasta water if using.)
15. While the pasta is cooking, return the mushroom pan to the stove over medium-high heat.
16. Swirl in 2 tablespoons butter, and when it foams, add the shallots, garlic, and thyme.
17. Cook a minute or two, and add the cooked mushrooms and shell beans.
18. Cook 3 to 4 minutes, stirring to combine well.
19. Pour in 1 cup of the stock or pasta water, and add the cooked pasta to the pan.
20. Toss gently, using tongs and a wooden spoon, and cook 3 to 4 minutes to coat the pasta with the juices.
21. Taste for seasoning.
22. Add more stock or pasta water if the noodles seem dry.
23. Remember, the pasta will keep absorbing liquid, so make sure its juicy enough when you plate it.
24. Quickly toss in the spinach and chopped parsley.
25. Transfer the pasta to a large warm platter.
26. Using a vegetable peeler, shave some Parmigiano-Reggiano over the top, and shower the dish with the toasted breadcrumbs.

mushrooms, extravirgin olive oil, unsalted butter, fresh breadcrumbs, noodles, shallots, garlic, thyme, beans, mushroom, young spinach, flatleaf, hunk, kosher salt

Taken from www.epicurious.com/recipes/food/views/pappardelle-with-wild-mushrooms-shell-beans-and-parmesan-390981 (may not work)