Cheese, Egg, and Cream Based Recipes - Seductive Cream and Calvados Ribbons

Ingredients          

• 40 g/3/4 cup dried porcini mushrooms

• 375 ml/13 fl oz/1 1/2 cups calvados or brandy

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 4 garlic cloves, finely chopped

• 4 shallots, finely chopped

• 750 ml/3 cups double (heavy) cream

• Salt and freshly ground black pepper

• 350 g/12 oz linguini

• 45 ml/3 tbsp chopped flat leaf parsley

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Method:

1. Wash the mushrooms well. Place in a bowl with the calvados. Leave to soak for 10 minutes. Drain, reserving the calvados, and roughly chop the mushrooms.

2. Melt the butter in a large pan. Add the garlic and shallots and fry (sauté) for 3 minutes until soft but not brown.

3. Add the mushrooms and fry for a further 1 minute. Add the reserved calvados, ignite and shake the pan until the flames subside.

4. Add the cream and boil for about 20 minutes until the sauce is thick and reduced by half. Season to taste.

5. Meanwhile, cook the linguini according to the packet directions. Drain.

6. Add to the sauce, toss, then pile on to warm plates and sprinkle with the parsley before serving.