Spaghettini W/Cream & Whiskey Sauce
photo by kiwidutch
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4-5
ingredients
- 1 lb spaghettini
- 1 1⁄2 cups heavy cream
- 3⁄4 cup scotch (or rye whiskey)
- 2 ounces dried mushrooms (pre-soaked in warm water for 30 min & drained)
- 3 tablespoons butter
- 1⁄2 cup fresh parsley (chopped)
- 1 garlic clove (minced)
- 1⁄4 cup parmesan cheese (freshly grated) (optional)
directions
- Soak the mushrooms in the whiskey for at least 1 hr (longer if possible).
- Melt butter in a saucepan. When bubbly, add chopped parsley & garlic. Cook for 1-2 min (no more or the garlic will burn).
- Drain mushrooms & reserve the whiskey.
- Cut mushrooms in sml pieces & add to the simmering parsley & garlic. Add salt & pepper to taste.
- Allow the mushrooms to cook for 1-2 min & then add the reserved whiskey. Reduce heat & simmer uncovered till most of the whiskey has evaporated.
- Cook spaghettini al dente (cooked, but still firm). Drain well, but reserve 2 tbsp of the cooking liquid. Put spaghettini in a heated bowl w/the reserved cooking liquid.
- Add cream to mushroom mixture, stir to combine & allow just to heat through. Pour sauce over spaghettini & toss well. Sprinkle w/grated Parmesan as desired & serve immediately.
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Reviews
-
Yum ! the pasta fanatic didn't really rave but he was happy enough. I used Tullimore Dew whisky and soaked the onion and some yellow bell pepper. I checked that it was ok with the recipe owner before omiting the mushrooms, done because i'm allergic to the blighters. The only other change was that I added an extra clove of garlic due to our ethos that one clove all alone is a sin in this household. Please see my rating system: 4 lovely stars for a tasty recipe that went down well. Thanks!
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)