Spaghetti with Porcini Mushrooms and Arugula

Description:

You can use any mushroom in this dish, but I prefer the porcini mushroom. If you use dried mushrooms, reconstitute them by cooking the dried mushrooms in 2 cups of chicken broth for 20 minutes, then drain off and reserve the stock for later use.

Ingredients:

1 cup porcini mushrooms, sliced
1 cup arugula, chopped
2 shallots, diced
2 cloves garlic, minced
2 tablespoons chopped chives
2 tablespoons capers
1/2 cup white wine
1/4 cup chicken stock
2 tablespoons olive oil
1 pinch crushed red pepper
Salt and pepper
1 lb penne pasta

Instructions:

In a pre-heated pan on medium to high heat, add olive oil with crushed red pepper, then brown the shallots and garlic (about 3-5 minutes). Then add mushrooms, arugula, and capers. Cook an additional 3-5 minutes.

Deglaze with white wine and cook until wine is reduced (about 3 minutes). Then add chicken stock (or stock reserved from boiling dried mushrooms) and cook 5-10 minutes or until sauce is reduced until thickened. Salt and pepper to taste.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well, and cook until al dente (tender but firm to the bite), about 10 minutes.

In a large bowl, thoroughly mix sauce into pasta. Garnish with chives and serve.