Porcini-Parsley Pasta

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
308
FAT
44%
CHOL
39%
SOD
17%

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Ingredients for 4 servings

Salt and pepper

1 pound pappardelle or fettuccine pasta

One container vegetable or chicken stock (32-ounces or 4 cups

1 ounce dried porcini mushrooms

4 tablespoons butter

4 large shallots, chopped

1 cup packed flat leaf parsley, finely chopped

1 cup dry white wine

A wedge of pecorino romano cheese, for grating at the table

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