Scampi-Style Mushroom and Chickpea Pasta
Serves 4
Classic Italian American shrimp scampi, with its buttery white wine and garlic sauce, has a redundant name. Scampi means something close to “shrimp” in Italian, so the name actually translates as “shrimp shrimp.” Here we omit the shrimp entirely but borrow the flavors of the traditional dish to cook mushrooms and chickpeas in a similar style to toss with short pasta. Use any mixture of mushrooms you like, such as cremini, shiitake, oyster, or white button. One pound of sliced mushrooms may seem like a lot to cook at once, but they’ll release their juices, begin to caramelize, and turn golden brown. For the pasta cooking water, use 2 teaspoons of kosher salt per quart of water. This ensures a well-seasoned overall dish.
Kosher salt, to taste
2 tablespoons olive oil
4 tablespoons butter
1 pound mixed mushrooms (cremini, shiitake,
oyster), trimmed and sliced
4 cloves garlic, thinly sliced
10 ounces rigatoni or other short pasta
¾ cup dry white wine
1 cup chicken or vegetable stock
1 can (about 15 ounces) chickpeas, drained ‚ cup pasta cooking water (see below) 1 tablespoon lemon juice
½ cup coarsely chopped flat-leaf parsley
¾ cup freshly grated Parmesan cheese (for serving)
1. Bring a large pot of generously salted water to a boil. Lower the heat to medium-low to keep the water at a simmer.
2. In a deep 12-inch skillet over medium-high heat, heat the olive oil and 2 tablespoons butter until foamy. Add the mushrooms. Cook, stirring, for 2 to 3 minutes, or until the mushrooms release their juices. Add the garlic and a generous pinch of salt. Cook, stirring, for 10 to 12 minutes, or until the liquid in the pan evaporates and the mushrooms are golden brown.
3. Meanwhile, cook the rigatoni or other pasta. Turn up the heat under the pot of simmering water and bring it to a boil. Add the pasta and cook, stirring occasionally, for 8 to 10 minutes, or until it is firm but still has some bite. Before you drain the pasta, use a heatproof measuring cup to remove ‚ cup pasta cooking water. Drain the pasta into a colander but do not rinse it.
4. Add the wine and stock to the skillet of mushrooms. Bring to a boil. Add the chickpeas with another generous pinch of salt. Cook, stirring occasionally, for 5 minutes, or until the liquid reduces by about half.
5. Stir in the remaining 2 tablespoons of butter, the reserved pasta water, and the pasta. Continue to cook, stirring, for 1 to 2 minutes, or until the pasta is well coated and glossy. Turn off the heat and stir in the lemon juice and parsley.
6. Divide the pasta among 4 shallow bowls. Serve with Parmesan.