- 8 oz. pappardelle
- 1/3 cup olive oil
- 3/4 lb. cremini mushrooms, sliced
- 5 cloves garlic, finely chopped
- 2 tbsp. plus 1 1/2 tsp. fish sauce
- Shaved Parmesan
- Chopped chives
In pot, cook pasta in boiling salted water until al dente. Drain; reserve 1/3 cup cooking water. In large skillet, heat oil over medium-high. Cook mushrooms until golden, about 8 minutes; season. Stir in garlic, fish sauce, drained pasta and water; season. Top with Parm and chives.
Secret Ingredient: A dash of fish sauce adds a savory boost (but no fishy flavor) to this pasta.