Pasta With Chestnuts And Mushrooms

Preparation

1. Step 1

   Using a paring knife, make a horizontal cut on the flat side of each chestnut. Place them in boiling water to cover, and cook for 3 minutes. Remove them from the water a few at a time and peel while still hot.

2. Step 2

   Soak the mushrooms in about 1½ cups of very hot water. For the pasta, bring a large pot of water to a boil, and salt it.

3. Step 3

   Place half the butter in a skillet, turn the heat to medium-high, and a minute later, add the shallots. Sprinkle lightly with salt, and cook, stirring, until softened, 3 to 5 minutes. Chop the chestnuts into ½- to ¼-inch chunks, then measure about a cup. Add them to the skillet, along with a little more salt.

4. Step 4

   Cook, stirring occasionally, until the chestnuts deepen in color, about 5 minutes. Remove the mushrooms from the water; strain and reserve the liquid. Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid. Turn the heat to low, and season to taste with salt and lots of black pepper.

5. Step 5

   Cook the pasta until tender but not mushy. If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done. Stir in the remaining butter.Drain the pasta, and dress with the sauce. Serve immediately.