Spaghettini W/Cream & Whiskey Sauce

• 1 lb spaghettini
• 1 12 cups heavy cream
• 34 cup scotch (or rye whiskey)
• 2 ounces dried mushrooms (pre-soaked in warm water for 30 min & drained)
• 3 tablespoons butter
• 12 cup fresh parsley (chopped)
• 1 garlic clove (minced)
• 14 cup parmesan cheese (freshly grated) (optional)

1. Soak the mushrooms in the whiskey for at least 1 hr (longer if possible).
2. Melt butter in a saucepan.
3. When bubbly, add chopped parsley & garlic.
4. Cook for 1-2 min (no more or the garlic will burn).
5. Drain mushrooms & reserve the whiskey.
6. Cut mushrooms in sml pieces & add to the simmering parsley & garlic.
7. Add salt & pepper to taste.
8. Allow the mushrooms to cook for 1-2 min & then add the reserved whiskey.
9. Reduce heat & simmer uncovered till most of the whiskey has evaporated.
10. Cook spaghettini al dente (cooked, but still firm).
11. Drain well, but reserve 2 tbsp of the cooking liquid.
12. Put spaghettini in a heated bowl w/the reserved cooking liquid.
13. Add cream to mushroom mixture, stir to combine & allow just to heat through.
14. Pour sauce over spaghettini & toss well.
15. Sprinkle w/grated Parmesan as desired & serve immediately.

spaghettini, heavy cream, scotch, mushrooms, butter, parsley, garlic, parmesan cheese

Taken from www.food.com/recipe/spaghettini-w-cream-whiskey-sauce-220486 (may not work)