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 or porcini
1 1/2 cups cooked rice
6 ounces feta cheese, crumbled
1/2 cup coarsely chopped oil packed sun-dried tomatoes, drained
2 tablespoons finely chopped fresh marjoram, or 1 tablespoon dried
1 tablespoon grated lemon zest
Freshly ground black pepper
Chopped fresh Italian parsley
Cook pasta according to package directions. Drain and transfer to a large bowl.
Meanwhile, heat the oil in a large skillet over medium heat. Add garlic and chile pepper and cook for 1 minute. Add wind and cook for 1 minute. Add the mushrooms and could stirring frequently for 3 to 4 minutes, wilting the mushrooms slightly. Remove from heat and stir in rice, cheese, tomatoes, marjoram, and lemon zest. Season with salt and black pepper to taste.
Add the mushroom sauce to the pasta and toss to coat. Garnish with parsley.