linguine with porcini, garlic and truffle oilrating:
one to try when you're feeling extravant.
25g dried porcini mushrooms
450g dried linguine
5 tbsp extra virgin olive oil
4 small garlic cloves, thinly sliced
1 tsp minced truffle
8 tbsp roughly chopped flat leaf parsley
truffle oil, to serve
cover the porcini with warm water, leave to soak for 30 minutes.
cook the linguine in a large pan of well salted boioing water until al dente
meanwhile, drain the mushrooms and slice them thinly. Put the oil into a large pan with the garlic, and leave to cook gently for one minutes. Add the mushrooms, cook for another minute.
drain the pasta, add it to the garlic, mushroom and oil pan with the minced truffle and chopped parsley, and toss together.
spoon into bowls, sprinkle with truffle oil, serve immediately.