Pasta With Chestnuts And Mushrooms

• 15 chestnuts
• 1 ounce dried mushrooms, preferably an assortment
• Salt and freshly ground black pepper to taste
• 3 tablespoons butter or extra virgin olive oil
• 1/2 cup peeled and sliced shallots
• 1 pound cut pasta, like ziti

1. Using a paring knife, make a horizontal cut on the flat side of each chestnut.
2. Place them in boiling water to cover, and cook for 3 minutes.
3. Remove them from the water a few at a time and peel while still hot.
4. Soak the mushrooms in about 1 1/2 cups of very hot water.
5. For the pasta, bring a large pot of water to a boil, and salt it.
6. Place half the butter in a skillet, turn the heat to medium-high, and a minute later, add the shallots.
7. Sprinkle lightly with salt, and cook, stirring, until softened, 3 to 5 minutes.
8. Chop the chestnuts into 1/2- to 1/4-inch chunks, then measure about a cup.
9. Add them to the skillet, along with a little more salt.
10. Cook, stirring occasionally, until the chestnuts deepen in color, about 5 minutes.
11. Remove the mushrooms from the water; strain and reserve the liquid.
12. Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid.
13. Turn the heat to low, and season to taste with salt and lots of black pepper.
14. Cook the pasta until tender but not mushy.
15. If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done.
16. Stir in the remaining butter.Drain the pasta, and dress with the sauce.
17. Serve immediately.

chestnuts, mushrooms, salt, butter, shallots, pasta

Taken from cooking.nytimes.com/recipes/1336 (may not work)