Instructions: Bring 6 quarts water to boil and add 2 tablespoons salt. In a 10- to 12-inch saute pan, heat 4 tablespoons virgin olive oil over medium heat and add garlic and saute until light brown. Remove from heat and add Cinzano.

Replace on burner and add oyster mushrooms, chicken stock and 4 tablespoons of extra-virgin olive oil and reduce by one half. Season with salt and pepper. Drop pasta into boiling water and cook until tender yet al dente

(about 1 to 2 minutes). Drain in colander over sink and pour hot pasta into saute pan with mushroom mix. Stir gently over medium heat 1 minute to coat noodles. Toss in raw arugula and toss 30 seconds until wilted. Pour into heated serving dish and serve immediately.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Tagliatelle With Grilled Oyster Mushrooms, Sweet Garlic, Arugula And Cinzano".

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