Tuesday Recipe and Wine Pairing

The Cabernet Franc grape pairs well with this rich pasta dish from Purple Cafe. Many of our Woodinville wineries make Cabernet Franc, so be sure to ask for one of your favorites, however, this 2011 vintage from Woodinville Wine Cellars is perfect with Purple Cafe’s Chanterelle and Corn Pappardelle.

Recipe: Chanterelle and Corn Pappardelle


  • 4-5oz Fresh Pappardelle Pasta (linguini would work nearly as well)
  • 1 Tbsp Canola or other neutral oil
  • 4oz Chanterelle Mushrooms, cleaned and sliced
  • Fresh Thyme, chopped
  • 1 tsp Shallots, minced
  • ½ tsp Garlic, minced
  • 2oz White Wine
  • Parmigiano Reggiano, freshly grated
  • 3 Tbsp Butter (unsalted)
  • ½ c Fresh Corn Kernels, lightly roasted
  • Fresh Italian Parsley Leaves
  • Chive Blossoms
  • Salt & Pepper (white pepper if you have it)

Cooking Instructions:

Bring 2 Quarts or so of water to a boil, lightly salt the water and cook the pasta for about 4-5 minutes, until just cooked through. You should prepare this step ahead, and time the pasta to be done cooking just as you need it. Be sure to reserve some of the pasta water to finish the dish with.

Heat a large sauté pan with the oil over medium high heat until just beginning to smoke, add the mushrooms. Moving the pan rarely, brown on both sides lightly, about 4 minutes total. Add the thyme, shallot and garlic, season lightly with salt and pepper, then sauté for just 30 seconds or so and add the white wine. Reduce the wine to nearly dry and then reduce the heat to medium, add the pasta with 2-4oz of pasta water. Add the butter, along with 3Tbsp of the grated parmigiana and roasted corn, then toss thoroughly until a creamy, glossy sauce forms.

The sauce may have to reduce slightly to get there. If it gets too dry just add a bit more water. It should be creamy not greasy, add water if it heads towards the latter and cook briefly, tossing well to get it creamy again.

Season with salt and pepper then garnish with the parsley leaves and chive blossoms. Enjoy!