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Pasta with Mushrooms

ingredients

7 oz (200 g) fresh ceps (boletus edulis,) (net prepared weight) or 2 - 3 oz (60 - 90 g) dried ceps
8 - 9 oz (250 g) fresh green ribbon noodles
2 cloves garlic, crushed
3 tbsp olive oil
2 tbsp chopped parsley
1/2 oz (15 g) butter
salt and pepper

method

1. If dried mushrooms are used, soak them for at least 30 minutes in warm water. Set a large saucepan of salted water to come to the boil. Trim the fresh mushrooms and slice about 1/8 in (3 mm) thick.

2. Heat the oil in a wide, fairly shallow saucepan or deep frying pan and fry the mushrooms with the garlic over a moderate heat for 2 minutes.

3. If dried mushrooms are used, drain and squeeze out excess moisture, then blot dry on kitchen paper before frying. Lower the heat; add the parsley, a little salt and pepper and 2 tbsp of the boiling salted water. Cover and simmer for 3-4 minutes.

4. Draw aside from the heat, add a little salt to taste and stir in the remaining, solid butter until it has just melted.

5. Add the pasta to the fast boiling water; the noodles will only take a very few minutes to cook if fresh. Drain and transfer to heated plates. Top each serving with the mushrooms. Serve while still very hot.

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