Fettuccine With Mushrooms and Clove Pinks

Fettuccine With Clove Pinks
Becky Luigart-Stayner


2 tablespoons butter
2 tablespoons olive oil
2 shallots, finely minced
1 cup sliced mushrooms
3/4 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram
salt and pepper, to taste
1/4 cup fresh clove pink petals, torn into small pieces
1 tablespoon chopped fresh parsley
1 pound fettuccine
grated Parmesan cheese, for topping


In a large skillet over medium heat, warm the butter and oil. Add the shallots and saute for about a minute. Add the mushrooms and marjoram and cook, stirring, for 3 to 4 minutes. Season with salt and pepper, add the clove pinks and parsley, and toss. Cover the pan, turn the heat to low, and keep the mixture warm. Cook the fettuccine according to the package directions. Drain the pasta, add to the mushroom mixture, and toss well to coat. Add more butter or olive oil, if desired. Top with the Parmesan cheese. Serve hot.


6 servings

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Clove Pinks? What is that and

Clove Pinks? What is that and where would one find it or them? Couldn't chopped parsley or basil work as well?

i think you can get pinks

i think you can get pinks from your florist by special order.. whole foods or fresh market.. greenhouse... maybe nastursiums could work, but not basil or parsley.. although you can surely use basil or parsley, its going to change the flavor. you might not even like pinks. its more like eating a carnation sprinkle. which our mothers told us don't eat out of the yard, unless she planted foods.

Clove pinks (also known as

The Editors's picture

Clove pinks (also known as dianthus) have a spicy and mild clove flavor. We don't think replacing them with parsley or basil would give you quite the flavor you are looking for in this dish. They are easily grown at home or can be purchased at specialty stores.