Barn Suite Linguini

Circle B Kitchen

Serves 2 or 3

1 Large portobello mushroom, cut into 1/2 “ slices

2 large shallots, minced

2 large cloves garlic, minced

2 cups chopped arugula

2T capers

2 T butter

½ cup white wine

3 T olive oil

2 roma tomatoes, diced

¾ lb linguini

salt and pepper to taste

Lots of grated parmesan cheese

Saute mushroom in 2 tablespoons of olive oil until they are nice and carmelized (about 10 minutes). Add salt and pepper toward the end of the saute. Remove the mushrooms from pan and keep warm. Add another tablespoon of olive oil to the pan and saute the shallots and garlic. Add the wine to the pan and simmer 5-8 minutes. Add the capers and tomatoes continue to simmer another few minutes. Taste for seasoning and add more salt and pepper if needed.

Meanwhile, cook the pasta and reserve about ¼ cup of the pasta water. Drain the pasta and add to the pan along with the mushrooms, arugula, and a good handful of grated parmesan cheese. Add the butter and mix well. If needed, add some of the reserved pasta water to create a nice sauce. Taste for seasoning.

Cover the pan and let the pasta sit for about 5-6 minutes so the pasta can absorb a little of the sauce. To serve, top with more grated parmesan.