A recipe from ” Rick Stein’s Food Heroes”.
Ingredients
- 25 g dried porcini mushrooms
- 450 g good quality dried linguini try De Cecco
- 5 tbsps extra virgin olive oil
- 4 small garlic cloves peeled and thinly sliced
- 1 tsp minced truffle
- 8 tbsps roughly chopped flatleaf parsley
- salt
- Truffle oil to serve
Servings:
Instructions
- Cover the dried porcini with warm water and leave to soak for 30 minutes.
- Drop the pasta into a large pan of well salted boiling water. Bring back to the boil and cook until al dente.
- Meanwhile drain the mushrooms and slice them thinly.
- Put the oil into a large pan with the garlic and leave to sizzle gently for a minute. Add the mushrooms and cook them for another minute.
- Drain the pasta and add to the pan with the garlic and mushrooms in, then add the minced truffle and chopped parsley. Toss together well.
- Spoon the pasta into warmed serving bowls and sprinkle each one with a little truffle oil. Serve immediately.
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