Morels have a tendency to turn cream a bit gray with prolonged contact, so in this recipe, they are sauteed separately then mixed with the cream at the last minute.
Serves 4
2 tablespoons olive oil
3 to 4 medium shallots, minced
2 cloves garlic, minced
1/2 pound morels, rinsed in cold water and drained on paper towels
1 cup heavy cream
1 pound dried fettucine or taglierini (or 1 1/2 pounds fresh pasta)
Fresh chives, snipped
Salt and pepper to taste
Bring a large pot of generously salted water to a boil.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat until it just shimmers. Add the minced shallots and a pinch of salt and saute until just beginning to color, 3 to 4 minutes. Add the minced garlic and saute until aromatic, about 30 seconds. Add the morels and saute for 2 to 3 minutes.
With a slotted spoon, remove the morels to a plate and reserve, leaving the aromatics in the pan. Add the cream to the pan and slowly simmer to reduce by nearly half.
Meanwhile, cook the dried pasta in the boiling, salted water until just al dente. If using fresh pasta, wait until the cream sauce is nearly done and cook the fresh pasta for just 2 to 3 minutes.
Drain the pasta and transfer to a warm serving bowl. Add the morels to the cream and heat briefly. Toss the morel cream sauce with the pasta and scatter with chives.
Serve immediately.
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