Tagliatelle with Chive Oil and Porcini Mushrooms
Bandnudeln mit Schnittlauchöl und Egerlingen is a recipe with fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g mushrooms
- 400 g tagliatelle
- Salt
- 1 bunch chives
- 5 tbsp olive oil
- 1 Garlic clove
- 1 tsp chili flakes
- 2 tbsp freshly grated Parmesan
Instructions
-
1.
Clean the porcini mushrooms and slice them into medium-thick pieces. Cook the tagliatelle in plenty of salted water until al dente, according to package instructions. Cut the chives into 2 cm long ribbons; reserve 2 tbsp for garnish.
-
2.
For the chive oil, blend the remaining chives with 3 tbsp olive oil, peeled garlic, chili flakes, parmesan and a splash of pasta cooking water.
-
3.
Sauté the mushrooms in 1 tbsp hot oil until browned. Add the drained noodles, toss briefly, then pour over the chive oil. Mix well, cook for another minute, season with salt, and serve in warmed bowls or plates garnished with chive ribbons.
