Fettuccine With Mushrooms and Toasted Almonds

2 tablespoons coarsely chopped salt

unblanched almonds 2 cups half & half

4 tablespoons butter 1 teaspoon fresh lemon juice

8 ounces mushrooms, sliced 12 ounces fresh or 8 ounces dried fettucine

1 clove garlic,crushed 1 tablespoon chopped parsley



Heat large skillet over low heat; add almonds; toast, stirring until lightly browned, about 2 minutes. Scrape into small dish, reserve.

Melt butter in skillet over medium heat. When foam subsides, stir in mushrooms. Sauté over medium-high heat, stirring until tender and lightly browned, about 10 minutes. Stir in garlic; season with salt.

Add the half & half; heat to boiling. Boil until liquid is reduced by half and sauce is slightly thickened, about 10 minutes. Stir in lemon juice.

Meanwhile, cook fettucine in boiling water until al dente or firm to bite. 2 minutes for fresh noodles and 5-7 minutes for dried; drain.

Toss fettuccine with mushroom mixture, parsley and almonds. Season with coarsely ground black pepper.

Stephanie Roemer