- Clean the mushrooms with a brush and a damp cloth to remove any dirt, then slice.
- Add a drizzle of oil to a pan with the smashed, unpeeled cloves of garlic to infuse. Add the mushrooms, salt and pepper and cook for a couple of minutes. Add the wine and let it evaporate, then continue cooking for 10-15 minutes, stirring every so often.
- Towards the end of the cooking time, remove the garlic and add the saffron, having previously dissolved it in a ladleful of pasta cooking water.
- Meanwhile, cook the Tagliatelle con archetto no. 889 to an al dente texture in salted boiling water for 7-8 minutes. Once cooked, drain the pasta, tip it into the pan with the mushrooms, and mix for a few seconds.
- Plate up and garnish with the finely chopped parsley, a grind of black pepper and a few saffron strands.
Tagliatelle con archettoin a mushroom sauce
N. 889
15 min
18 min
4 people
Easy
INGREDIENTS
Italian Wheat Tagliatelle con archetto (from the Special Shapes line) no. 889 320 g
Mixed fresh mushrooms 400 g
Garlic cloves 2
Sprigs of parsley 3-4
White wine 150 ml
Sachet of saffron + saffron strands 1
Extra virgin olive oil, salt, pepper to taste
PREPARATION
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Recommended pasta for this recipe
U-shaped tagliatelle
N. 889 - Italian wheat
RECOMMENDED RECIPES
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31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
+39 0423 7541
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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