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Taste of Italy: Try my easy pasta recipe for a satisfying autumnal meal

By Wolfgang Puck, Tribune Content Agency on

1/4 cup (60 mL) extra-virgin olive oil

4 ounces (125 g) fresh shiitake mushrooms, stemmed and cut into bite-sized pieces

4 ounces oyster mushroom, trimmed and cut into bite-sized pieces

Kosher salt

Freshly ground black pepper

3/4 pound broccolini or broccoli, trimmed and cut into bite-sized pieces

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3 cloves double-blanched garlic (recipe follows), thinly sliced

Pinch chopped fresh thyme leaves

Pinch chopped fresh oregano leaves

1 1/2 cups (375 mL) good-quality canned chicken or vegetable stock or broth

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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