Tagliatelle con Gallinacci
Yield: 4 servings
Yield: 4 servings
Chanterelle mushrooms are one of nature’s golden treasures and they deserve the best possible ingredients to accompany them. For the final toss, use that special bottle of extra virgin olive oil you've been saving and be certain to use the best dried pasta you can find.
- 125 grams per serving of dried tagliatelle
- 500 grams fresh chanterelles (you can use more if you choose)
- 3 tablespoons extra virgin olive oil + more for garnish
- 4 garlic cloves, peeled and finely chopped
- 1-2 tablespoons white wine or juice of 1 lemon (you can use both if you prefer)
- Sea salt and freshly ground black pepper
- 150 grams (5 ozs) Parmigiano Reggiano or Grana Padano
- Pasta cooking water
- Pick through the chanterelles, brushing away any remaining soil
- Leaving the stocks on, tear the smaller chanterelles in half and the larger into quarters or eighths according to sizes. If you have very small ones, leave whole.
- While cleaning the chanterelles bring a large pot of generously salted water to boiling and add the tagliatelle. (Cooking time should be about 5-7 minutes)
- Heat the olive oil in a sauté pan until almost smoking, add the chanterelles and toss. Turn heat down to medium high (if you’re confident you can leave the heat on high) and add the chopped garlic and sauté until fragrant, maybe 20-30 seconds.
- Add a little of the pasta cooking water and allow to slightly reduce, then add the white wine or lemon juice and continue to toss until reduced. Season with sea salt and freshly ground black pepper.
- Drain the pasta, add to the sauté pan with the chanterelles and toss, add about 1-2 tablespoons of extra virgin olive oil.
- Add the parmigiano, toss and serve with extra cheese.