Instructions
Boil a pot of water; cut a ring around the chestnuts and cook in the pot for 3 minutes. Remove from the water a few at a time. Peel while they are
still hot. Soak mushrooms in 1 1/2 cups of very hot water. Place the butter in a skillet over medium-high heat. After one minute, add shallot. Sprinkle with salt and cook until softened, 3 to 5 minutes,
stirring occasionally. Chop chestnuts into 1/2 chunks. Measure out 1 cup. Add them to the skillet with a bit more salt. Cook until chestnuts deepen in color, about 5 minutes. Remove mushrooms from their
soaking liquid. Reserve and strain the liquid. Chop mushrooms, adding them to the skillet. Cook for 2 minutes, and add the strained soaking liquid. Turn heat to low. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Cook pasta until tender. If the sauce is too thick, add some reserved pasta water when the pasta is almost done. Stir in remaining butter. Drain pasta and
dress with sauce. Serve.
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