Fettuccini with Lobster and Oyster Mushrooms

Ingredients

• ¾ lb (375 g) fettuccini
• 2 Tbsp (30 ml) olive oil
• 2 garlic cloves, minced
• ½ lb (250 g) oyster mushrooms, sliced (lower stems removed and discarded)
• ½ cup (125 ml) dry white wine
• ½ tsp (2 ml) saffron
• 1 Tbsp (15 ml) chopped fresh tarragon, or 1 tsp (5 ml) dried
• 2 cups (500 ml) whipping cream
• 1½ lb (750 g) cooked lobster, meat removed and thinly sliced
• ½ cup (125 ml) frozen peas
• salt and freshly ground black pepper to taste
• 2 green onions, thinly sliced

1. Cook the fettuccini in a large pot of boiling, lightly salted water until just tender.
2. Meanwhile, heat the oil in a large skillet over medium high heat. Add the garlic and mushrooms and cook until the mushrooms are just tender, about 3 to 4 minutes.
3. Add the wine, saffron and tarragon and cook until the wine is reduced by half. Add the cream and cook until the sauce is slightly thickened.
4. Add the lobster and peas and just heat through, about 2 minutes. Reduce the heat to medium-low. When the pasta is cooked, drain well and mix it into the sauce.
5. Season with salt and pepper. Divide among heated plates or pasta bowls and sprinkle each serving with green onions.