Porcini mushrooms and Linguine Barolo


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  • 250g I Love Italia Barolo Tagliatelle
  • 150g Porcini Mushrooms
  • 4 spoons of Olive Oil
  • 80g double cream
  • 1 clove of garlic
  • 1 chili pepper
  • parsley
  • salt and black pepper to taste



Put the olive oil in a pan with a clove of garlic and 1 chili pepper and fry it for 2 minutes, be careful not to burn the garlic. 


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Now you add the Porcini Mushrooms, let them fry for 2 minutes than increase the fire under the pan, add 1/2 glass of white wine, let it dry for 2 minutes and after reduce the fire to low, adjust salt and pepper, add chopped parsley, cover the pan and let it cook for 5 minutes.


Once the mushrooms looks dry and cooked, taste and adjust salt and pepper and add the double cream and let it cook with the mushrooms for 2 minutes at low fire.


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You can now cook the Barolo Tagliatelle in boiling salted water for approx. 8 mintes (cooking time is indicated on the packaging).

Dry the water and add the Barolo Tagliatelle in the pan with the rest of the ingredients.

Buon Appetito!

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