From "The Herbal Palate Cook Book":

Fettucine with Mushrooms Arugula, Parsley and Thyme.

1-1/2 cups half and half or cream

1-1/2 cups dry Marsala or Madeira wine

2 tablespoons olive oil

2 tablespoons butter

1 pound assorted mushrooms, cut 1/4 inch thick

10 cloves of garlic, finely chopped

1/2 cup finely chopped shallots

1/4 cup fresh thyme leaves

1-1/2 pounds dry fettucine

4 cups arugula, washed, dried, stems removed

1/2 cup chopped parsley leaves

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 cup grated Parmesan

Combine half and half (or cream) with wine in a saucepan. Simmer over medium heat until reduced by half.

In a large skillet, heat the oil and butter until butter foams then subsides. Add the mushrooms, cook and stir for 6 minutes. Add garlic and shallots, cook for 1 minute. Add thyme, cook for 2 more minutes. Turn off the heat.

Cook fettucine as per al dente package directions. Two minutes before pasta will be done cooking, turn on the heat under the mushroom mixture and stir in cream mixture. Drain the pasta and return pasta to the pot. Put mushroom sauce, parsley, arugula, salt and pepper on top of the pasta, toss, cook briefly--until arugula has wilted a bit. Plate the pasta, top with grated Parmesan, and serve immediately.