Tagliatelle with Chive Oil and Cremini Mushrooms
This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf.
Yield: serves 4
- 1 1⁄2 lb. cremini mushrooms, trimmed, small ones left whole, larger ones cut into halves or quarters
- 3⁄4 cup extra-virgin olive oil
- 1 tsp. red pepper flakes, preferably marash
- 3⁄4 lb. dried tagliatelle
- 2 large bunches chives, roughly chopped (about 2 cups)
- 3 Tbsp. fresh lemon juice
- Freshly ground black pepper
- 1⁄2 cup finely grated parmigiano-reggiano
- Heat oven to 475°. Combine mushrooms, 1⁄4 cup of the oil, 1⁄2 tsp. of the pepper flakes, and salt to taste in a large bowl and toss to coat. Arrange mushrooms in a single layer on a baking sheet and roast in the oven, turning once or twice, until browned, tender, and sizzling, 8–10 minutes. Set the mushrooms aside.
- Bring a large pot of salted water to a boil. Add tagliatelle and cook until al dente, about 8 minutes. Ladle out and reserve 1⁄2 cup of the pasta water, then drain tagliatelle. Transfer tagliatelle to a large bowl.
- Meanwhile, put remaining oil, remaining pepper flakes, 1 3⁄4 cups of the chives, lemon juice, and salt and pepper to taste into a blender; purée until smooth and emulsified. (Make chive purée as close as possible to serving time: its vibrant color diminishes as it sits.) Transfer chive purée to bowl with tagliatelle along with the mushrooms, reserved pasta water, parmigiano, and salt and pepper to taste. Toss well. Serve immediately, garnished with remaining chives.