1/2 teaspoon finely ground pepper

For the pasta:

1 teaspoon salt

3/4 pound fresh pasta, cut into tagliatelle, linguine or angel hair noodles

To garnish:

1/2 cup freshly grated Parmesan cheese

For the sauce:

1. In a deep large saucepan, heat butter and oil until foaming. Add shallots and all mushrooms and saute, stirring occasionally, 3 to 5 minutes or until slightly brown.

2. Add port, stock and, if desired, cream. Simmer until slightly thickened, about 3 to 5 minutes. Add salt and pepper. Taste for seasoning.

For the pasta:

1. Add salt to large pot of boiling water. Add pasta and cook over high heat until al dente. Fresh pasta cooks quickly so watch carefully. It should take about 3 minutes. Drain well.

2. Toss hot pasta with mushroom sauce in pan with sauce and make sure pasta is well coated with the sauce. Transfer to individual pasta serving bowls and serve immediately. Pass Parmesan cheese separately.

Recipe note: Cream gives a richer consistency and taste, but it is not necessary.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.