Preparation:
Bring a large kettle of water to a boil and cook until at dente, 10 to 12 minutes. Drain in a colander and set aside. Meanwhile, in a large non-stick skillet, heat 1 teaspoon of the oil and cook garlic about 1 minute. Add mushrooms and cook, stirring about, about 5 minutes. Add wine, lemon juice, hot pepper flakes and salt. Bring to a simmer and cook about 10 minutes until has evaporated. Stir remaining oil, pepper and parsley. Remove from heat, add pasta to sauce in skillet, toss and reheat over low heat. (I SURE DO LOVE PASTA |
