Egg Fetucinni with Garlic Shoots and Morels

1/2 Lb Fresh Garlic Shoots, sliced into 1 inch segments

1/4 Lb Fresh Morel Mushrooms, finely chopped

3 shallots, finely chopped, 1/4 cup olive oil

1 cup chicken broth (or for a vegetarian alternative, use vegetable broth)

grated cheese

1 Lb Egg Fettuccini

Cook Fettuccini until it is al dente. Drain and set aside. Heat the olive oil over medium high heat in a large skillet. Add the shallots and sautee until golden. Add mushrooms and sautee until they release their juices, about three minutes. Add Garlic shoots and sautee until they turn bright green, about two minutes. Add Chicken broth and stir to remove browned bits from the bottom of the pan. Allow the broth to reduce until it has almost (but not entirely) evaporated. Turn off heat and stir in the butter. Return the cooked pasta to the pan and toss until the pasta has absorbed all of the sauce. Serve with your favorite grated cheese. You can of course use Parmigiano-Reggiano, but I prefer an aged gouda or Parano (a nutty aged cheese available at Whole Foods).

Recipe Notes: If fresh morels aren't available, reconstitute 1/2 oz dried morels in the broth and proceed accordingly. If I have time, I would make homemade pasta (recipe coming soon!)