Tagliatelle ai funghi
serves 3
1 pint white mushrooms, washed well
1/2 pound tagliatelle
1 clove garlic
2 tablespoons fresh parsley
splash dry white wine
1 tbs extra virgin olive oil
salt
Saute the garlic in the olive oil on medium heat. (Leave the clove whole and take it out at the end – this way the flavor remains without being overpowering.) Add the mushrooms sliced lengthwise, half of the parsley, the splash of wine and simmer. The mushrooms will release a lot of liquid. When they are tender (about 10 minutes later), sprinkle some salt and taste. (Mushrooms are salty on their own, so be sure to add a little and check so as not to over-salt.) In the meantime, add the tagliatelle to boiling, salted water, and drain when it’s al dente. Toss with the mushrooms and serve with the rest of the parsley on top. Buon appetito!
