Tagliolini ai Funghi (Tagliolini with Mushrooms)

Inspired by Zia Rita (Cristiano’s Aunt from Veneto) who did not train as a chef and who has been cooking for her family and friends her amazing and delicious creations featuring different regions of Italy.

You might enjoy a similar recipe on our tours in different regions of Italy!

Ingredients for 4 people:

• 450 grams (1 pound) homemade tagliolini (see recipe here to make your own or use dried pasta such as spaghetti or linguine)
• 1 gallon water
• 1.5 Tbsp salt
• 300 gr (~10 oz) fresh mushrooms such as porcini, chanterelle, cremini or portobello
• 1 garlic clove
• 4 Tbsp of EVOO
• 1 tsp minced fresh parsley

Directions:

• Set a gallon of water over high heat for the pasta
• While it is warming, thoroughly rinse the mushrooms to remove any dirt and chop the mushrooms roughly 
• Peel and sauté the garlic (finely minced or whole, as you prefer) in a pan with 2 tablespoons of EVOO until it lightly browns
• Add the mushrooms and cook until the water released is all gone
• Mince and add the parsley to finish
• When the pasta water boils, add the salt (it should taste slightly salty. Adjust as needed)
• "Butta la pasta" ("throw in the pasta" in Italian) and watch carefully—drain them as soon as the tagliolini start to float (If you have any extra, you can freeze in a bag for your next meal)
• If you use spaghetti or linguine instead cook for one minute less than suggested on the package. Taste the pasta before draining it to confirm "al dente"  
• Sauté the pasta for a few minutes with the sauce in the pan over medium heat and the remaining EVOO
• Serve on the plates and sprinkled with parsley and EVOO

Buon appetito!