Cheese Fettuccine, With Wild Mushrooms

• 4 tablespoons olive oil
• 2 cloves garlic, crushed
• 1/4 pound fresh porcini, shiitake, golden oak or black forest mushrooms, sliced
• 1 pound fresh fettuccine
• 2 tablespoons butter
• Salt and freshly ground black pepper
• 23 cup freshly grated parmagiano-reggiano

1. Heat the oil in a skillet.
2. Add the garlic and saute until lightly browned.
3. Remove the garlic.
4. Add the mushrooms and saute over high heat until lightly browned.
5. Set aside.
6. Bring at least four quarts of water to a rolling boil, add the fettuccine and cook about two minutes after the water returns to a boil.
7. Drain, transfer to a warm bowl and toss with butter.
8. Season the pasta with salt and pepper.
9. Briefly reheat the mushrooms and add them to the fettuccine, toss again, add the cheese and toss once more.
10. Serve at once with extra cheese on the side for those who wish it.

olive oil, garlic, porcini, fresh fettuccine, butter, salt, freshly grated parmagiano

Taken from cooking.nytimes.com/recipes/2142 (may not work)