Fettuccine With Morels

• 1 pound fettuccinefettuccine
• 1 small onion chopped fineonion
• 2 tablespoons unsalted butterbutter
• 1/2 pound morels
• 3/4 cup chicken stock, preferably homemadechicken-stock
• Coarse salt and freshly ground pepper to tastesalt-and-pepper
• 3 tablespoons Italian parsley, choppedparsley
• Freshly grated Parmesan cheeseparmesan

1. 01Bring 6 to 8 quarts of water to boil for the fettuccine. Meanwhile, soften the onion in the butter in a skillet. If they are gritty, rinse the morels quickly under running water. Slice the caps and chop the stalks.
2. 02Add the morels to the onions with the stock. Simmer for 10 to 15 minutes, stirring occasionally. Season to taste with salt and pepper.
3. 03Cook the fettuccine until al dente. Drain and combine in a heated bowl with the morels and the parsley. Toss immediately and serve, passing the Parmesan cheese separately.

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