Wild Mushroom Fettuccine
The Mondavis chose this pasta for their meal in Italy because it features wild mushrooms, a staple in their California kitchen. Porcini and chanterelles are especially good varieties to use because they stay firm when tossed with the pasta; don't include oyster mushrooms, which tend to get too flabby during cooking. Fast Weekday Pastas
The exotic spice and tropical fruit flavors, along with the crisp acidity, of a California Sauvignon Blanc like Robert Mondavi's Fumé Blanc Reserve make for an excellent match with lighter pastas. The full body stands up to the mushrooms without being overbearing.