Added by marcedvr | Sun 17 Jan 2010 @ 15:02
400 g spaghetti
1 good handful of mix mushrooms, finely sliced
1 zucchini, finely sliced
1 glass white wine
100 g double cream
100 g chicken stock
1 tsp butter
a few parsley leaf, finely chopped
1 onion, finely chopped
3 cloves of garlic, finely chopped
1 chili finely chopped
1/2 lemon zest
sea salt and pepper
extravirgin olive oil
Boiled spaghetti in hot water with sea salt, till is al dente.
Hot pan. Olive oil, add mushrooms, onion, garlic and chili. Let to cook till is soft then add zucchini.
Turn the heat on medium and add white wine. When alcohol is evaporated add double cream and season with salt and pepper. Let to cook about 2 minutes then add chicken stock and cover with lid. Add parsley leaf, lemon zest and whisk. Turn off from the heat.
Spaghetti must be ready and mix with cream.
Season with salt and pepper if you need and grated parmesan cheese.