Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    garlic cloves -- thinly sliced
   4      tablespoons   virgin olive oil
   1      cup           cinzano rosso or other sweet red vermouth
     1/2  pound         oyster mushrooms -- grilled or broiled
                        for 2 minutes per side
   1      cup           chicken stock
   4      tablespoons   extra-virgin olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      pound         fresh pasta -- cut into fettuccine
   1      bunch         fresh arugula -- stemmed, washed,
                        spun dry -- then chopped to
                        -- yield 1 cup

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 10- to 12-inch sauté pan, heat 4 tablespoons virgin olive oil over medium heat and add garlic and sauté until light brown. Remove from heat and add Cinzano. Replace on burner and add oyster mushrooms, chicken stock and 4 tablespoons 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 sauté 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. Comments: The original recipe title as listed is "Fettuccine With Grilled Oyster Mushrooms, Sweet Garlic, Arugula And Cinzano". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5629)