Spaghettini al Louie

Name: Spaghettini al Louie
Cuisine: American
Ingredients: 6 cups turkey stock (or other stock, like mushroom, vegetable, chicken, or beef); 6 cups turkey stock (or other stock, like mushroom, vegetable, chicken, or beef); 12 ounces spaghettini; 6 to 8 tablespoons ricotta (optional); Hot pepper flakes to taste; 6 cups turkey stock (or other stock, like mushroom, vegetable, chicken, or beef); 6 cups turkey stock (or other stock, like mushroom, vegetable, chicken, or beef); 6 cups turkey stock (or other stock, like mushroom, vegetable, chicken, or beef); ½ cup chopped flat-leafed parsley; 1 pound fresh mixed mushrooms (like shiitake, maitake, white buttons, cremini, and boletes); 1 pound fresh mixed mushrooms (like shiitake, maitake, white buttons, cremini, and boletes); 1 pound fresh mixed mushrooms (like shiitake, maitake, white buttons, cremini, and boletes); 1 pound fresh mixed mushrooms (like shiitake, maitake, white buttons, cremini, and boletes); 1 pound fresh mixed mushrooms (like shiitake, maitake, white buttons, cremini, and boletes); 2 tablespoons minced garlic; Salt; 4 to 6 tablespoons olive oil; 1 pound fresh mixed mushrooms (like shiitake, maitake, white buttons, cremini, and boletes)

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

I made this recipe for Louie Schwartzberg, the director of Fantastic Fungi, so he’d have something a little different to make with his turkey stock after Thanksgiving, but you can make this dish with any kind of stock. The Italians call this kind of dish pasta a risotto, or "pasta cooked in the style of risotto." The pasta absorbs the flavors from the stock and leaches out starch, which thickens the stock to create a savory sauce. You can cook the pasta up saucy and soupy with

Ingredients

Americas
Europe
United States
Italy
New York
Pasta

Ingredients

Method