8 Oz Chanterelle Mushrooms
3 tbsp Bertolli Olive Oil
2 tbsp Unsalted butter
2 Cloves garlic, minced or pressed
3 tbsp Chopped fresh parsley
8oz Egg Pasta
3/4 tsps Sea salt
1/2 tsps. Fresh ground pepper
1-2 tbsp Bertolli extra virgin olive oil to finish
1 oz Fresh grated Locatelli
Clean the mushrooms and trim rough stems. Set aside
Boil water for pasta. Cook in salted boiling water until al dente’.
Heat oil on medium/low heat . Add the garlic and cook until soft. cook pasta, drain and reserve 1/4 cup liquid.
Add the mushrooms and butter. cook for about 5 minutes. Add the parsley and cook one minute.
Add pasta and mix gently to coat evenly.
Season with salt and pepper to taste.
Transfer to a serving bowl and drizzle with Bertolli extra virgin olive oil and grate fresh Locatelli on top.
Sprinkle with a little more fresh parsley and serve.