Tagliatelle con Chanterelles
FROM
From Cathy Whims of Nostrana Restaurant
Serves 6 as a starter
INGREDIENTS
1 ½ lbs fresh tagliatelle or 1 lb dried
2 lbs fresh chanterelles
3 T olive oil
4 garlic cloves, peeled and finely chopped
Juice of 1 lemon
Coarse sea salt and freshly ground pepper
1 bunch flat leaf parsley, finely chopped
½ cup unsalted butter, softened
½ cup grated Parmigiano
METHOD
Pick through the chanterelles, brushing out any dirt. Trim the stalks. Tear them in halves, quarters or eights lengthwise, according to size, so that the stalks remain attached to the caps. You are aiming to echo the width of the tagliatelle with the pieces of chanterelle.
Heat the olive oil in a pan until smoking, then add the chanterelles and toss. Add the garlic and cook over high heat for a minute or two. Add the lemon juice, and season with salt, pepper and parsley.
Cook the tagliatelle in a generous amount of salted water until al dente, then drain. Add the butter, chanterelles and Parmigiano to the tagliatelle and serve with extra Parmigiano on the side.