Angel Hair Pasta With Whipped Cream And Porcini Food

ANGEL HAIR PASTA WITH WHIPPED CREAM AND PORCINI

Steps:

• Place the porcini in a small bowl and add 1/2 cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid.
• Heat a large frying pan. Add the oil and shallots and saute a minute. Add the fresh mushrooms and saute until tender.
• Chop the porcini coarsely and add to the frying pan along with the reserved liquid. Simmer until most of the liquid is evaporated.
• Bring a large pot of water to boil along with a pinch of salt.
• In a separate bowl whip the cream until it holds soft peaks. Refrigerate the whipped cream until the pasta is cooked.
• Cook the pasta in the boiling water until al dente. Drain well.
• Return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste.
• Using a large spatula fold all the ingredients together. Do this quickly, yet carefully, so the whipped cream doesn't collapse entirely.
• Note: this looks beautiful with a dollop of the whipped cream on top of the pasta as a garnish.

FIERY ANGEL HAIR PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
• Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours