Emeril's Spring Fettucine with Morels, Chanterelles, and Blistered Tomatoes

Emeril's Spring Fettucine with Morels, Chanterelles, and Blistered Tomatoes

½ pound dried fettucine
2 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, small diced
3 cloves garlic, thinly sliced
Salt and freshly ground black pepper
1 cup chanterelle mushrooms, halved
12 cherry or grape tomatoes, halved
1 to 1 ½ cups morel mushrooms, halved if large, stems trimmed
4 to 6 fresh basil leaves, chiffonade
Crushed red pepper, for garnish, to taste
Grated Parmigiano Reggiano, for garnish

Cook the fettucine in a large pot of salted water until al dente; drain and set aside (reserve ½ cup pasta water separately).

While the pasta is cooking, heat the skillet over medium-high heat and add the olive oil, shallot and garlic; cook until fragrant and lightly golden, 1 to 2 minutes. Season lightly with salt and pepper, then add the chanterelles and cook, stirring, for 1 to 2 minutes. Add the tomatoes and allow to blister in the pan and begin to release their juices, 2 to 3 minutes.

Add the morels and cook until tender, drizzling with more olive oil if necessary. When the morels have softened and the tomatoes have released their juices, add the basil leaves and season to taste with salt and pepper. Allow to simmer until flavors come together, 1 to 2 minutes.

Add the drained pasta to the pan and toss to combine, adding a bit of the cooking water to help rewarm the pasta if necessary. Season a final time with salt and pepper, allow any excess liquid to evaporate, then garnish with a sprinkling of crushed red pepper, a drizzle of olive oil, and a sprinkling of Parmigiano Reggiano.

Serves 2 to 4


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