Taglierini pasta is a thinner version of tagliatelle.
- 100 ml extra virgin olive oil, plus extra for drizzling
- 200 g frozen porcini (cepe) mushrooms, thawed and roughly sliced
- 2 garlic cloves, finely chopped
- sea salt
- freshly ground black pepper
- 500 g fresh taglierini
- 2 tbsp chopped flat-leaf parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring a pot of salted water to the boil for the pasta.
Meanwhile, heat the oil in a frying pan over medium heat and sauté the mushrooms briefly. Add the garlic, salt and pepper and continue to sauté for a few minutes.
Add the pasta to the boiling water and cook until al dente (about 2 minutes).
Finish the mushroom sauce by adding the parsley and cooking briefly. Drain the pasta and toss through the mushrooms. Drizzle with oil and serve.