Taglierini con i funghi Preparation - Easy; Prep: 10 - Cook: 20
This delicate dish can only be made with fresh mushrooms.
1 T good olive oil
2 cloves garlic, finely chopped
10 oz. fresh mushrooms
Hot pepper or hot pepper flakes (optional, to taste)
Salt and black pepper
1 t lemon juice
1 lb pasta (fresh if possible: tagliatelle, fettucine or spaghetti, bucatini, penne)
Frying pan, pasta pot, sieve.
Put 6 quarts of water to boil for the pasta.
Clean and dry the mushrooms with a damp cloth. Slice them to the thickness of a wooden match.
Sauté the garlic in the olive (from light gold to light brown, depending on your taste).
Add mushrooms and a pinch of salt, cover, cook gently on low heat for about five minutes. Mushrooms should give off enough moisture for cooking. Set aside and keep warm.
Cook the pasta to taste, usually slightly 'al dente' - "to the tooth", or a bit chewy or resistant to your bite (not crunchy). Drain, pour into heated serving bowl.
Add lemon juice, additional olive oil, if desired, and parsley to mushrooms, stir into drained pasta. Season to taste with salt and freshly ground black pepper, scatter a pinch of parsley over the pasta, and serve.