Spaghettini W/cream & Whiskey Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 soak the mushrooms in the whiskey for at least 1 hr (longer if possible).
• 2 melt butter in a saucepan. when bubbly, add chopped parsley & garlic. cook for 1-2 min (no more or the garlic will burn).
• 3 drain mushrooms & reserve the whiskey.
• 4 cut mushrooms in sml pieces & add to the simmering parsley & garlic. add salt & pepper to taste.
• 5 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.
• 6 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.
• 7 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.