This simple take on a classic pasta dish makes short work of the leftovers from a large ham or gammon joint. A few fresh wild fungi (not dried, please note) add a frisson, but quartered Paris browns or chestnut mushrooms and thickly-sliced Portabellas will do the job well enough.
Ham, mushrooms and cream for me point firmly in the direction either of white Burgundy or Alsace or medium-dry German riesling.
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- 150g dried tagliatelle, fettucine or other long pasta of your choice
- A splash of olive oil
- 150g mushrooms, wiped, sliced if enormous but not too small
- A squeeze of lemon juice
- Black pepper
- 100ml dry sherry or white wine
- 150g cubed ham
- 75ml crème fraîche or double cream
- Chopped parsley to garnish
- Shaved Parmesan or Pecorino to serve
While the pasta is cooking at a rolling boil, heat the oil in a shallow frying-pan and throw in the mushrooms. Toss at a brisk heat to coat them. Squeeze in the lemon juice and season well with a few grinds from the black pepper mill. Add the ham, lower the heat and let the sherry or wine reduce to a syrup. Now add the cream and let it heat through without boiling. Drain the pasta, and toss with the sauce. Divide into two warmed bowls and sprinkle with the parsley. Top with the cheese savings and serve pronto.
Janet Wynne Evans