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tagliatelle with brown butter, brussels sprouts and chanterelles

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This is a favorite recipe adapted from San Francisco's Per Bacco. It involves the wonderful and distinctive use and flavors of brown butter.

for the sauce:

five tablespoons butter
one clove of garlic, peeled and finely chopped
two tablespoons shallots, minced
six sage leaves
one half pound chanterelle mushrooms, sliced (shitake or oyster mushrooms are a good substitute).
one pound fresh brussels sprouts, sliced thinly
one-half cup freshly grated parmesan cheese.
salt and freshly ground pepper

for the pasta:

one pound freshly made tagliatelle (see how to make fresh egg pasta).

Cook three tablespoons of the butter in a saute pan over medium heat until it foams and turns slightly brown. Add the garlic, and thirty seconds later add the shallots and sage. Cook until the shallots start to soften, about two minutes. Ad the chanterelles, and brussels sprouts and cook until the mushrooms and sprouts start to soften, about four to five minutes.

Get five quarts of water up to a boil. Add two tablespoons of salt. Add the pasta. Cook until al dente. Set aside a cup of reserved pasta water. Drain but leave moist.

Re-heat the sauce; add the tagliatelle to the sauce. Add the parmesan and the remaining tablespoons of butter. Stir thoroughly. If the pasta needs extra moisture, add some of the reserved pasta water,

Now what we find the key to "finishing" fresh egg pasta dishes. Cover the pan. Turn the heat up and heat for about sixty seconds. The pasta now will be ready to serve: steaming. Add extra sage leaves as a garnish. Provide extra parmesan.