Tagliatelle with porcini mushrooms

Step 1

Put water on to boil for the pasta. Add salt once it starts to boil.

Step 2

Clean the mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.

Step 3

Cut the mushrooms into pieces

Step 4

Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.

Step 5

Cook them for about 3-4 minutes.

Step 6

Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated

Step 7

Reduce the heat and add salt and pepper.

Step 8

Continue to cook for about another 10-15 minutes. Remove from the heat once mushrooms are cooked through and add the butter.

Step 9

Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.

Step 10

Toss everything together. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.

Step 11

Serve immediately with grated parmesan as required.