Spaghetti with Mushroom Sauce Recipe

Using hands, break mushrooms into large chunks; place in food processor and process until finely chopped.

Set aside. In large shallow saucepan, heat oil over medium-high heat; cook onion and garlic until soft, about 3 minutes. Add anchovies and pepper; cook until anchovies are dissolved, about 1 minute. Stir in mushrooms, parsley and salt; cook, stirring often, until mixture is pasty and almost dry, 5 to 7 minutes. Add wine; boil until liquid is evaporated, about 2 minutes.

Meanwhile, cook spaghetti according to package directions until al dente; drain, reserving 1/2 cup/125 mL of the cooking liquid. Stir cooking liquid into mushroom sauce with butter. Spoon over spaghetti. Serve with Parmesan cheese.

Makes 4 to 6 servings.