OMG – You are going to love this dish! Alright, perhaps you will like it a LOT, or maybe you’ll think it’s just okay. I don’t really know. BUT I do know that I love it and have made it for company twice to rave reviews.
The pasta is cooked in an unusual way and in a strange manner I swear I felt really connected to the pasta cooking. I know this sounds like a crazy person talking…well when you read the recipe you’ll see how that could happen (I think).
2 TBSP olive oil, more if needed, 1 shallot or small onion chopped, 1 TBSP minced garlic (I just use as many cloves as I want), 2 cups of crimini or shitake cleaned and sliced, 1/2 pound of cut pasta like gemelli or penne, salt and ground pepper, 3-4 cups of vegetable or chicken stock, 1/2 cup dry white wine or water, 2-3 boneless chicken thighs diced, chopped fresh parsley (optional), freshly grated Parmesan cheese.
Put 2 TBSP olive oil in large deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook turning occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook stirring until pasta is glossy and coated with oil about 2-3 minutes. Add salt and pepper and wine – stir and let liquid bubble away.
Ladle stock into skillet, 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about gone, add more. Mixture should be neither soupy or dry. Keep heat at medium and stir frequently.
After about 10 minutes, test pasta – you want it to be tender but with a bit of crunch. When pasta is about 4 minutes away from being done, add the chicken and stir to combine. Continue to cook till chicken is done (white on the inside) and the pasta is how you like it. Taste and adjust seasoning, grate cheese on top and garnish with parsley. Serves 4 * recipe is from the New York Times column, The Minimalist, Mark Bittman.
Buono appettito, Mangia!
I will post Mark Bittman’s column on making this dish because he’s a better writer than me.