Wild, Wild Pasta
This is a great cool-weather pasta is a favorite at Flea St. Cafe, reappearing each year as soon as the last of the fresh tomatoes disappear. At home, it’s a great way to use leftover wild rice, so make a double batch and set some aside for this quick dish. 1 pound fettuccine 1/4 cup extra virgin olive oil 2 garlic cloves, minced 1 to 2 jalapeño chile peppers, seeded and finely chopped 1/2 cup dry white wine 8 ounces wild mushrooms, such as chanterelle, black trumpet, lobster