Kamis, 30 April 2009

Tagliatelle Ai Funghi

1 lb tagliatelle pasta
1/2 ounces porcini mushrooms
2 cloves of garlic
Parsley
Virgin olive oil
Salt and pepper

Clean the porcini mushrooms well, wash them and slice them.

Heat a bit of olive oil in a saucepan with 2 cloves of garlic, sliced or chopped fine, and add the mushrooms. Let them cook over a low fire, adding a bit of salt and pepper, and if necessary adding a spoonful or two of hot water.

Boil the pasta in plenty of boiling water, drain it when tender and mix it with the sauce. Add more olive oil if necessary, place on a platter and garnish with chopped parsley.