Spaghetti with Shiitakes, Parmesan, and Pepper

Ingredients

• 1.5 cups chicken broth low-sodium homemade canned
• 2 cloves garlic minced
• 0.8 teaspoon fresh-ground pepper black
• 4 tablespoons olive oil 
• 0.5 cup parmesan grated plus more for serving
• 0.3 teaspoon salt 
• 1 pound mushroom caps cut into thin slices
• 0.8 pound pasta like spaghetti 

Equipment

• frying pan
• pot

Directions

1. In a large frying pan, heat 2 tablespoons of the oil over moderate heat.
2. Add the mushrooms, 1/2 teaspoon of the pepper, and the salt and cook, stirring occasionally, until the mushrooms are browned, 5 to 10 minutes.
3. Add the garlic and cook, stirring, for 30 seconds.
4. Add the broth and bring to a simmer. Cook until reduced to about 1 cup, 2 to 3 minutes.
5. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes.
6. Drain. Toss the spaghetti with the mushroom sauce, the remaining 2 tablespoons oil and 1/4 teaspoon pepper, and the Parmesan.
7. Serve with more cheese.
8. Add a couple of tablespoons chopped fresh herbs, such as chives, tarragon, thyme, or parsley, to the spaghetti along with the Parmesan.
9. Wine Recommendation: The mix of flavors opens the door to all sorts of wine choices. To match the earthiness of the mushrooms, try a white based on the chardonnay grape; a Bourgogne Blanc from France would be particularly good. To echo the black pepper, look for a red with a similar flavor, such as a dolcetto from Italy or a petite sirah from California.