Linguine with Balsamic-Roasted Mushrooms and Tomato-Basil Butter Sauce

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Dante Martinez

Linguine

“00” pasta flour, for dusting

1 pound Pasta Dough (see recipe) or store-bought dry eggless linguine

Semolina flour, for dusting

2 pounds mixed mushrooms, such as cremini and shiitake, stemmed, wiped of grit, and quartered

4 large shallots, halved lengthwise and cut crosswise into large slices, plus 1 shallot, minced

2 tablespoons extra-virgin olive oil

¼ cup Balsamic Reduction (see recipe)

Kosher salt and freshly ground black pepper

½ teaspoon red pepper flakes

Nonstick cooking spray

4 tablespoons (½ stick) Earth Balance butter stick, cut into chunks

3 garlic cloves, minced

¼ cup dry sherry

4 cups Scoty’s Marinara Sauce (see recipe) or store-bought sauce

8 large fresh basil leaves, cut into chiffonade

Note: Ingredients may have been altered from the original.

Directions at scribd.com

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