Our Fettuccine With Mushrooms and Clove Pinks dish adds color and spice with edible flowers!
Clove pink flowers (Dianthus caryophyllus) are small carnation-like flower that grows easily in most climates. The petals not only add beauty to salads and pastas, but also have along history as a medicinal herb, relieving tension, gas, and heartburn.
The flower has a bit of an aroma and spiciness to it. The key to using the flowers is to remove the white heel, which has a bitter flavor. Then sprinkle on your dish!
In a skillet over medium heat, warm butter and oil. Add shallots and cook for 1 minute. Add mushrooms and marjoram and cook, stirring, for 3 to 4 minutes. Season with salt and pepper, add clove pinks and parsley, and toss. Cover pan, turn heat to low, and keep mixture warm.
Cook fettuccine according to package directions. Drain and immediately add hot pasta to mushroom mixture, and toss well to coat. Add more butter or olive oil, if desired. Top with the Parmesan. Serve hot.
