Fettuccine Grilled Oyster Mushrooms and Cinzano - yield 4 servings

8 garlic cloves thinly sliced
4 tbsp virgin olive oil
1 cup Cinzano Rosso or other sweet red vermouth
1/2 lb Oyster mushrooms grilled or broiled for 2 minutes per side
1 cup chicken stock
4 tbsp extra-virgin olive oil
Salt and ground black pepper to taste
1 lb fresh pasta cut into fettuccine
1 fresh arugula stemmed, washed, spun dry, then chopped to yield 1 cup

Bring 6 quarts water to boil and add 2 tbsp salt.
In a 10- to 12-inch saute pan, heat 4 tbsp 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 tbsp 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.