About the time of the 9/11 tragedy, Mark and I had a trip to New York planned to celebrate my 50th birthday. But in the wake of the bombings, we just lost our enthusiasm for that trip, but still wanting to travel, we tossed the dogs and our luggage in the car and started driving north. We ended up in some beautiful country in Canada and had an amazing trip with lots of fun food adventures, but the one I’m talkin’ about here happened in Mendocino, CA.
Traveling with 2 dogs, as some of you know, really limits your options in terms of hotels, restaurants, etc., but the Stanford Inn By the Sea in Mendocino not only accepts dogs, but welcomes them like no other place. This is a beautiful, sprawling acreage with wonderful views of the ocean. We had reserved the Barn Suite, a very homey place that had been recently built in their barn. Oh, and we had a kitchen. Score!
Off to the store we went. I had no idea what I would cook, so I just wandered the store, dropping things in my basket that looked good…some Portobello mushrooms, some arugula, capers, tomatoes, a wedge of parmesan, etc. Back at the Inn, I put these ingredients together in what we now call the Barn Suite Linguini because we have been making it ever since. (Except I made it with fettuccine in the above photo). I hope you like it too.
Barn Suite Linguini
Serves 2 or 3
For a printable recipe, click here
1 Large portobello mushroom, cut into 1/2 “ slices
2 large shallots, minced
2 large cloves garlic, minced
2 cups chopped arugula
2 T capers
2 T butter
½ cup white wine
3 T olive oil
2 roma tomatoes, diced
¾ lb linguini
salt and pepper to taste
Lots of grated parmesan cheese
Saute mushroom in 2 tablespoons of olive oil until they are nice and carmelized (about 10 minutes). Add salt and pepper toward the end of the saute. Remove the mushrooms from pan and keep warm. Add another tablespoon of olive oil to the pan and saute the shallots and garlic. Add the wine to the pan and simmer 5-8 minutes. Add the capers and tomatoes continue to simmer another few minutes. Taste for seasoning and add more salt and pepper if needed.
Meanwhile, cook the pasta and reserve about ¼ cup of the pasta water. Drain the pasta and add to the pan along with the mushrooms, arugula, and a good handful of grated parmesan cheese. Add the butter and mix well. If needed, add some of the reserved pasta water to create a nice sauce. Taste for seasoning.
Cover the pan and let the pasta sit for about 5-6 minutes so the pasta can absorb a little of the sauce. To serve, top with more grated parmesan.