River Country Pasta
INGREDIENTS:
12 ounces fettuccine, cooked al dente and drained
2-1/2 pounds fresh wild mushrooms or 1-1/2 ounces dried
1/2 cup shredded or slivered ham
1/4 cup butter
1 bunch scallions, sliced thin (including tops and stems)
1/2 cup chopped pecans
1 tablespoon snipped fresh parsley
3-1/2 cups heavy cream
1/4 cup dry sherry
TO PREPARE:
If using dried mushrooms, soak in enough hot water to cover for 30 minutes, then rinse and squeeze dry. Slice mushrooms, discarding tough stems. Lightly saute ham and mushrooms in butter for 5 minutes or until mushrooms are tender.
Combine scallions with pecans and parsley.
In a large skillet, simmer cream and sherry until reduced by half, about 15 minutes. Stir in ham and mushrooms. Add pecans, parsley and scallions. Toss with pasta. Serve immediately.
SERVES: 8