Tagliatelle with Spinach and Chanterelles

Ingredients

• 150 g fresh spinach leaves
• 1 Shallot
• 1 Garlic clove
• 500 g fresh chanterelles
• olive oil
• 100 ml dry white wine
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 400 g tagliatelle
• 50 g freshly shaved Parmesan

Instructions

1. 1.

   Wash, rinse, and dry the spinach. Clean the mushrooms and cut them into small pieces if desired.

2. 2.

   Peel and finely chop the shallot and garlic; sauté in a pan with 2 tbsp hot olive oil until translucent. Add the mushrooms and cook until their liquid evaporates. Then add the spinach, pour in the wine, and simmer for about 3 minutes. Season with salt, pepper, and nutmeg to taste.

3. 3.

   Cook the pasta in boiling salted water al dente, drain, then toss it in the pan, mix well, and serve on preheated plates. Sprinkle with freshly shaved Parmesan before serving.