| Mushrooms tagliatelle | |||||||||
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INGREDIENTS:
PREPARATION: Clean the mushrooms removing the soiled part of the stem and any damaged parts. Give the surface a light scrape to clean it and then dry with kitchen paper. Avoid washing them if possible. Slice into thin slices. Heat the oil in a pan and brown the peeled, lightly crushed garlic cloves. Add the mushrooms, a few calamint leaves, salt and pepper to taste. Cook without lid for about 10 minutes stirring often. In the meantime cook the tagliatelle in salted water, when "al dente" drain and then place in the saucepan with the mushrooms, from which you will have removed the garlic. Stir for about one minute adding the butter and three tablespoons of the pasta cooking water. Serve piping hot. Parmesan cheese is not recommended with this dish. |
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