1. In a large, deep-sided nonstick skillet, heat half the oil over medium heat. Add the garlic and cook, stirring, 30 seconds. 2. Add the mushrooms and cook, stirring often, until they begin to release their liquid, 4-5 minutes. 3. Add the wine, lemon juice, salt, red pepper flakes, and black pepper; let come to a simmer and cook, stirring occasionally, until most of the liquids have evaporated, about 10 minutes. 4. Remove from heat and add the fettucine, remaining oil, and parsley. 5. Return to low heat and toss until thoroughly combined and heated through. Serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
