Serves 4 to 6

Mushrooms and garlic, how can you loose?  Combine them with pasta and as any Italian can tell you, you can't loose.

3 tablespoons olive oil

8 to 10 cloves of garlic, sliced thinly

About ½ pound of small mushrooms, sliced, including the stems

2 tablespoons all-purpose four

2 cups chicken stock, or 1, 14.5 ounce can commercial broth

½ cup cream

½ cup fresh parmesan

¼ cup minced fresh basal

Salt and fresh coarse ground black pepper to taste

Heat olive oil and gently sauté the garlic slices until they are soft and translucent but not yet beginning to brown.  Add the mushrooms and gently sauté until soft.  Remove the mushrooms with a slotted spoon and set aside.  Add the flour and a bit of additional olive oil if necessary and stir together until completely incorporated.  Continue to stir with a wooden spoon until the mixture bubbles and turns golden brown.  Add the chicken broth and whisk until all is incorporated.  Continue to whisk over a moderate heat until smooth, glossy and almost translucent.  Add the cream and simmer for 3 or 4 minutes more.  Return the mushrooms to the pan, add the Parmesan and basal and stir gently.  Season to taste with salt and pepper.   Add your cooked rigatoni or other pasta of choice and continue to cook only until all is hot.  Serve at once.

See Cooking Pasta