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
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
and chopped watercress