WILD MUSHROOMS FETTUCCINE
WITH TRUFFLE OIL AND SHAVED PARMESAN FOR TWO PEOPLE

250 GRS OF GUIDETTI FETTUCCINE
200 GRS OF WILD MUSHROOMS
2 CLOVES OF GARLIC CHOPPED
FEW SPRIGS OF FLAT LEAF PARSLEY CHOPPED
SOME TRUFFLE OIL FOR DRIZZLING ON THE PASTA
SOME EXTRA VIRGIN OLIVE OIL FOR FRYING THE WILD MUSHROOMS
FEW SHAVING OF PARMIGIANO REGGIANO CHEESE
SEA SALT AND BLACK PEPPER


PUT SOME EXTRA VIRGIN OLIVE OIL IN A SAUTEE PAN, AND WHEN ITS HOT ADD
THE WILD MUSHROOMS, COOK FOR ABOUT 5 MINUTES, THEN ADD THE CHOPPED
GARLIC AND FRY FOR ANOTHER MINUTE, SEASON TO TASTE WITH THE SEA SALT AND
BLACK PEPPER, AT THE END STIR IN THE  CHOPPED PARSLEY AND SET ASIDE.

IN PLENTY OF BOILING WATER COOK THE FETTUCCINE FOR 4 TO 6 MINUTES NO
LONGER TO KEEP THE PASTA AL DENTE, WHEN THE FETTUCCINE IS COOKED, DRAIN
AND ADD TO THE COOKED WILD MUSHROOMS.

SERVE ON PASTA PLATES, DRIZZLE THE TRUFFLE OIL AND SCATTER THE SHAVED
REGGIANO ON TOP.

PLEASE NOTE: IF YOU ARE A BIG FAN OF WILD MUSHROOMS, YOU CAN USE MORE
THAN 200 GRS, AND THE SAME FOR THE TRUFFLE OIL OR THE REGGIANO CHEESE

ALL THE INGREDIENTS MENTIONED ABOVE ARE AVAILABLE TO PURCHASE AT RAOUL'S
DELI IN MAIDA VALE