Pasta with chanterelles and parmesan
4 servings
30 minutes
Pasta with chanterelles and parmesan is a true embodiment of Italian simplicity and sophistication. Chanterelles, known for their delicate woody aroma and nutty flavor, combined with garlic and butter create a rich flavor palette. Conchiglie pasta, due to its shape, holds the sauce well, soaking up all the flavor nuances. Parmesan adds zest and depth to the dish. This dish is perfect for a cozy family dinner or a romantic evening. Historically, pasta with mushrooms is widely used in Italian cuisine, especially in regions with forested areas where chanterelles are valued for their unique taste. Enjoy this harmony of textures and aromas while inhaling the spirit of Mediterranean culinary traditions.
1
Boil the pasta in salted boiling water until al dente. Drain.
- Conchiglie pasta: 500 g
- Coarse salt: to taste
2
In a large skillet over medium heat, heat the butter and olive oil, add minced garlic, and sauté for a minute. Then add chopped chanterelles, season with salt and pepper. Sauté until soft for 2-3 minutes. Stir in parsley.
- Butter: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Garlic: 1 clove
- Chanterelles: 2 glasss
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Chopped parsley: 0.3 glass
3
Then add the pasta, mix it, and serve it sprinkled with parmesan.
- Conchiglie pasta: 500 g
- Grated Parmesan cheese: to taste