The perfect pasta choice for this recipe is spaghetti, tagliatelle, or bucatini. A super quick and flavorful dish. If possible, use fragrant mushrooms like porcini, honey mushrooms, slippery jacks, or morels. If not available — regular champignons will do just fine.
- 250—300 g pasta
- olive and butter
- 1 clove garlic, peeled and chopped
- 5—6 anchovies, chopped
- 150—200 g of mushrooms
- sea salt and freshly ground black pepper
Boil the pasta in salted water according to the package instructions until al dente — it should still have a bit of bite to it. Taste to be sure.
While the pasta cooks, lightly sauté the thinly sliced mushrooms in a bit of butter. Season with a pinch of salt.
Once the pasta is ready, drain it. Toss it in a bowl with good-quality olive oil, the minced garlic, and anchovies. Generously top with the sautéed mushrooms. Add freshly ground pepper — and enjoy!
Boil the pasta in salted water according to the package instructions until al dente — it should still have a bit of bite to it. Taste to be sure.
While the pasta cooks, lightly sauté the thinly sliced mushrooms in a bit of butter. Season with a pinch of salt.
Once the pasta is ready, drain it. Toss it in a bowl with good-quality olive oil, the minced garlic, and anchovies. Generously top with the sautéed mushrooms. Add freshly ground pepper — and enjoy!
