Code Delicious With Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Bucatini Pasta Con Funghi e Crema. Ingredients 1 lb bucatini pasta 2 tablespoons olive oil 1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced 1/4 cup chopped shallots 1 tablespoon chopped garlic 2 teaspoons minced fresh thyme leaves 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups heavy cream 1/2 cup finely grated parmesan 2 tablespoons finely chopped chives DirectionsIn a deep heavy casserole, heat oil until shimmering. In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.In a large sauté pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes. Add sherry wine to deglaze and let evaporat