tagliarini con porcini crudi
for 6
1.25 kg fresh porcini, carefully cleaned
600 g Rich Egg Pasta (see here), cut into tagliarini
50 g butter
2 tablespoons olive oil
3 garlic cloves, peeled and finely chopped
1 medium bunch of fresh flat-leaf parsley, leaves picked from the stalks, finely chopped
Maldon salt and freshly ground black pepper
4 tablespoons double cream
100 g Parmesan, freshly grated
Separate the porcini stalks from the caps. Finely chop the stalks and then finely slice the caps. Keep them separate.
Heat a large thick-bottomed frying pan and melt the butter with 2 tablespoons of the olive oil. When beginning to foam, add the chopped porcini stalks, garlic and parsley and stir-fry briefly for 4–5 minutes until soft but not brown. Season with salt and pepper.
Cook the tagliarini in a large saucepan of boiling salted water until al dente, then drain, keeping a cupful of the pasta water. Add the tagliarini to the stalk mixture, and stir together. Add the cream and a few tablespoons of the pasta water if dry. Cook for 1–2 minutes, then serve on to individual plates. Cover each serving with the finely sliced porcini caps. Sprinkle with salt and pepper, drizzle with extra virgin olive oil and serve the grated Parmesan separately.