Chilli chanterelle tagliatelle

Serves 2

This recipe will happily adapt this recipe to other mushrooms, such as button or, when in season and you’re feeling extravagant, fresh ceps.

150g chanterelle or girolle mushrooms
140g dried tagliatelle
Salt
3 tblsp extra virgin olive oil
1 fat clove of garlic, finely chopped
½ tsp (or to taste) dried chilli flakes
1 tblsp lemon juice
A handful of flat leaf parsley leaves, roughly chopped
30g unsalted butter
Freshly ground black pepper
Freshly grated parmesan, to serve

Wash and pat dry the mushrooms on kitchen paper. Trim and, if large, halve or quarter them. Set aside. Drop the pasta into a saucepan of boiling salted water. Cook until it is al dente – the time will vary according to the make, but it’s normally about 10 minutes.

Meanwhile, set a frying pan over a medium-high heat. Add the oil, chopped garlic and chilli flakes. As soon as the garlic begins to sizzle, but not colour, stir in the mushrooms. Lightly season and cook briskly, stirring regularly, until the mushrooms are tender. If they release a lot of juice, just continue to cook until the liquid has evaporated.

Remove from heat and add the lemon juice, parsley and half the butter. Quickly swirl the butter around the pan so that it forms a sauce.

As soon as the pasta is cooked, drain into a colander, shake briefly and return to the saucepan. Add the remaining butter, season with black pepper and stir until the butter has melted. Immediately mix in the mushrooms. Divide between two plates and serve with the parmesan