In a medium
saucepan, heat the
extra-virgin olive oil, a turn of the pan, and
butter over medium to medium-high heat. Add the
mushrooms and brown for 10 minutes. Stir in the
thyme,
shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or
Marsala, the
stock and the cream. Season the sauce with a little
nutmeg, then reduce the heat and
simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.
Bring a large pot of water to a boil over medium heat. Salt the water and add the
pasta. Cook until
al dente and then
drain. Add the pasta to a large serving bowl.
Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with
cheese,
nuts and chopped
watercress on top.
