Porcini Trifolati Sauce

By á-24269

Ingredients

• kosher salt
• 6 oz porcini mushrooms
• 1/4 cup extra virgin olive oil
• 2 small cloves garlic, very thinkly sliced
• pinch crushed red pepper
• 2 tbs finely fresh grated Parm/Reggiano
• 1 tbs chopped fresh Italian parsley
• 1/2 tbs unsalted butter

Preparation

Step 1

Slice stems off mushrooms.

Heat oil in skillet over medium high heat. Add garlic, crushed red pepper and pinch of salt and cook until garlic begins to sizzle, about 5 minutes.

Add mushrooms, season with little more salt, and cook until tender, about 5 minutes.

Cook your pasta (I like fresh tagliatelle), drain pasta but reserve a cup of the pasta liquid. Add pasta to mixture and 1/2 cup of pasta liquid and toss.

Take pan off heat and add parsley, butter and cheese. Toss til melted.