Angel Hair Pasta with Morels, Lemon, and Fingerling Potatoes
For the Potatoes:
Preheat the oven to 350°F. Drizzle potatoes with olive oil, season with salt and pepper, and roast until tender when pierced with the tip of a knife, 15 to 25 minutes. Slice potatoes into ½ to ¾ inch-thick rounds. Set aside.
For the Morels:
Heat a skillet large enough to hold the morels. Add butter and shallots and season with salt and pepper. Add morels, season, and cook, stirring occasionally, for 2 to 3 minutes. Add vermouth and cook until evaporated. Continue cooking over low heat until morels are tender, 10 to 15 minutes. Set aside.
For the Lemon Cream Sauce:
In a large sauté pan over medium heat, combine cream and sour cream and season with salt and pepper. Reduce, whisking constantly, until thickened, 5 to 8 minutes. Add lemon zest, lemon juice, and a splash of Worcestershire sauce. Sauce should be thick enough to coat the pasta – if too thin, reduce over low heat for additional 2 minutes. Season to taste and add chives.
To Assemble and Serve:
Bring a large pot of salted water to a rolling boil. Cook pasta until al dente. Drain, reserving ½ cup of the water, then rinse with cold water. Add pasta to Lemon Cream Sauce and toss to coat. Add reserved pasta water if sauce is too thick. Shut off heat and allow pasta to “rest” for 2 minutes, tossing to coat a couple times. Heat morels and potato slices in a skillet; coat with a little excess cream from the pasta. Place a small mound of the potatoes and morels in the center of each plate. Use a dinner fork to twirl pasta into a small roll and gently place a pasta “roll” on top. Top with remaining morels and potatoes. Drizzle with additional cream from the skillet. Serve immediately.
Gruner Veltliner or a nice yeasty Champagne