Make the spinach pasta as described in Diablo Magazine.
To make the sauce:
4 T butter
2 T olive oil
12-16 criimini mushrooms sliced thin
1 fennel bulb, trimmed and sliced thin
1 shallot, peeled and sliced thin
1 garlic clove peeled and sliced thin
1/2 C white wine
1 C heavy whipping cream
salt, pepper, and freshly grated nutmeg to taste
Grated parmesan or asiago cheese
In a large skillet, large enough to make the sauce and hold the pasta, combine the butter and olive oil and heat until the butter has melted. Over a high flame add the sliced mushrooms, season with salt, pepper, and nutmeg and cook until the mushrooms begin to release their water. Add the fennel, shallot, and garlic and cook until the vegetables have softened. Add the wine and simmer until the wine has evaporated. Add the cream and cook until the sauce has thickened and most of the cream has evaporated. Taste the sauce again to see if you want to add more salt, pepper, or nutmeg.
Cook the pasta as described in the recipe and using tongs remove the cooked pasta from the boiling pot and place it directly into the pan of sauce. Use the tongs to combine well. Mound into bowls and serve with grated parmesan.
Serves 4-6
