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Wild mushroom tagliatelle

Gennaro Contaldo from Good Food Live
Pasta doesn't come much faster than Gennaro Contaldo's fabulous flavour-packed tagliatelle, teeming with wild mushrooms and hinting of chilli

Wild mushroom tagliatelle

Method

1. To cook the pasta, place a pan of salted water over a high heat, bring to the boil. Add the pasta to the pan and cook until al dente.

2. Heat the oil in a frying pan over a medium heat; add the garlic, chilli and mushrooms and fry for 2-3 minutes.

3. Add the stock and simmer for 30 seconds.

4. Drain the pasta, stir in the mushroom sauce and serve immediately, garnished with a sprinkling of chopped parsley.

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Serves: 4

Prep: 5 min
Cook: 10 min

Ingredients
400g fresh tagliatelle
4 tbsp Olive oil
3 garlic clove, roughly chopped
1 small chilli, oughly chopped
500g assorted wild mushrooms, cleaned and halved
500ml vegetable stock
handful of Parsley, finely chopped, to garnish