I am so ravished right now what the H is taking hubs so long to get home from work? Since when did our prompt dinner time of 7pm become negotiable? Is this some kind of sick joke? Not impressed. However, my uncontrollable hunger has inspired me to blog about food rather than eat whatever I can find in my fridge and consequently ruin the dinner I will eat when hubs does get home regardless of what I stuff my face with prior to.
This pasta is good. Make it. Eat it. You will love - trust.
You will need (serves 4 normal people - or 2 hefty eaters)
1 cup chopped Italian parsley (plus a little extra for garnish)
juice from 1 whole lemon
3-4 heaping handfuls of assorted wild mushrooms (shittake, porcini, cremini, chanterelles etc...)(chopped)
500g fresh tagliatelle pasta
Grated Parmesan cheese plus some extra shavings for garnish
4-5 cloves chopped garlic
EVOO
Salt and Pepper
1 cup dry white wine
Truffle Oil
Pour a couple tablespoons of EVOO in a large heavy bottom pan on medium-high heat and cook your garlic until soft (do not brown), toss in your mushrooms and add your parsley, lemon juice and white wine. Let the wine reduce for a couple minutes and then reduce your heat to let the mushrooms simmer for another 5 minutes. Right before you add in your cooked tagliatelle - season the mushrooms with salt and pepper and some truffle oil. Add your pasta and mix through. Add a couple tablespoons of Parmesan cheese to the pasta and mix again.
Top each plate with an extra drizzle of truffle oil, a pinch of fresh parsley and Parmesan shavings.
Serve & Enjoy!
xo
Chef Natty
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