Cremini Mushrooms With Chive Pasta 4.000
Oct 12, 2005

Chives, which impart a mild onion-like taste, typically are used discreetly or as a garnish. In chef Waldy Malouf's recipe, there are enough chives to dominate, both in flavor and in their emerald-green appearance. Malouf, chef and co-owner of Beacon restaurant in New York, developed this recipe 15 years ago for his kids (who picked the mushrooms out of it; too bad, because mushrooms add an earthiness). It can be served hot or sit on a buffet at room temperature.

Servings: 4
  • 1/2 cup extra-virgin olive oil
  • 1 cup (2 or 3 bunches) roughly snipped chives
  • Coarse sea salt or kosher salt
  • Freshly ground black pepper
  • 1 pound cremini mushrooms, stems trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 pound spaghettini or angel hair pasta
  • Freshly grated pecorino Romano cheese (optional)


Preheat the oven to 500 degrees.

In a food processor or blender, combine 1/2 cup olive oil, the chives and a generous pinch of salt and pepper. Process until pureed and set aside.

In a medium bowl, toss the mushrooms with remaining 2 tablespoons of the olive oil and generous pinches of salt and pepper. On a rimmed baking sheet lined with aluminum foil, spread the mushrooms in a single layer. Roast for 5 minutes, turn mushrooms over, and continue roasting until tender and browned, about 5 more minutes. When cool enough to handle, cut the mushrooms into quarters.

Meanwhile, cook the spaghettini following package directions until al dente. Drain, reserving 2 tablespoons of the cooking water if you plan to serve the pasta hot.

In a large serving bowl, toss the pasta with the mushrooms and the emulsified chive oil. If serving immediately, toss with 1 to 2 tablespoons of the reserved cooking water. Otherwise, let the pasta cool to room temperature. Serve with the cheese, if desired.

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Recipe Source

Adapted from "High Heat," by Waldy Malouf and Melissa Clark (Broadway Books, 2003).

Tested by Marcia Kramer.

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