Recipe for Fettuccine With Mushrooms and Clove Pinks | Almanac.com

Fettuccine With Mushrooms and Clove Pinks

Photo Credit
Becky Luigart-Stayner
6 servings
Preparation Method
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This tasty dish adds color and spice with edible flowers!

Clove pink flowers (Dianthus caryophyllus) are small carnation-like flower that grows easily in most climates. The petals not only add beauty to salads and pastas, but also have along history as a medicinal herb, relieving tension, gas, and heartburn. 

The flower has a bit of an aroma and spiciness to it. The key to using the flowers is to remove the white heel, which has a bitter flavor. Then sprinkle on your dish!

2 tablespoons (1/4 stick) 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 freshly ground black pepper, to taste
1/4 cup fresh clove pink petals, torn into small pieces
1 tablespoon chopped fresh parsley
1 pound fettuccine
Parmesan cheese, for topping

In a skillet over medium heat, warm butter and oil. Add shallots and cook for 1 minute. Add mushrooms and marjoram and cook, stirring, for 3 to 4 minutes. Season with salt and pepper, add clove pinks and parsley, and toss. Cover pan, turn heat to low, and keep mixture warm.

Cook fettuccine according to package directions. Drain and immediately add hot pasta to mushroom mixture, and toss well to coat. Add more butter or olive oil, if desired. Top with the Parmesan. Serve hot.

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