Tagliatelle with Porcini Mushrooms
Tagliatelle ai funghi porcini is a traditional recipe from the Latium region of Italy.
Ingredients for 4 people:
- 500 grams tagliatelle
- 350 grams funghi porcini (porcini mushrooms)
- 2 cloves of garlic
- Parsley
- Olive oil
- Salt and pepper
Preparation:
Clean the porcini mushrooms well, wash them and slice them. Heat a bit of 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 basta in plenty of boiling water, drain it when tender, and mix it with the sauce. Add more oil if necessary, place on a platter, and garnish with chopped parsley.