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Also see Article: Spring Delicacies

• 1 lb fettuccine
• 2-3 shallots, chopped
• Olive oil as needed
• 3 garlic cloves, chopped
• 10 oz. morels, sliced
• 1/2 cup chicken broth
• Salt and pepper to taste
• 1/2 cup heavy cream
• Chopped parsley or basil to taste
• Grated Parmesan cheese to taste

Boil the fettuccine in salted water until just underdone.

Try to time it so the pasta and sauce are done simultaneously.

If the pasta finishes first, drain and mix with some olive oil to prevent it from sticking.

In a large skillet sauté the shallots in olive oil until they soften.

Add the garlic and morels and sauté one more minute.

Deglaze with the chicken stock.

Bring to a boil and then simmer until the morels are tender, adding a little more stock if necessary.

Season with salt and pepper.

Add the cream, bring to a boil, reduce to a simmer, mix the pasta in, and simmer for one minute or until the pasta is done.

Remove from the heat.

Check for additional salt and pepper, and finish with herbs and cheese.


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