Fettuccine with porcini, garlic and parsley

This quick and simple recipe makes the most of the nutty, full-bodied flavour and texture of top quality pasta. That’s pasta which has been bronze-drawn and slow-dried - read here to find out why those things and others make a difference to the pasta on our plate.

 

Servings: 4

30g dried porcini

450g dried fettuccine or buccatini 

70g butter

3 cloves of garlic, peeled and crushed

1 red chilli, chopped

20g parmesan, grated

2 large handfuls flat leaf parsley, chopped

extra virgin olive oil to serve 

 

Soak the dried porcini in warm water for 30 mins. Drain, dry on kitchen paper and roughly chop. 

 

Bring a large pan of water to the boil, make sure there is plenty of salt in it, then add the pasta. 

 

While the pasta is cooking heat the butter in a sautépan that will be large enough to take the whole finished dish. When the butter is sizzling add the porcini. Stir round for a few minutes until the porcini are starting to soften then add the crushed garlic and chopped chilli. Season. Heat only long enough for the garlic’s aromas to start to be released, then take off the heat. 

 

Two minutes before the pasta packet’s recommended cooking time check if it is ready. Once it is, ladle out some of the pasta water and then drain. Return thesautépan to the heat. Toss in the pasta, grated parmesan, chopped parsley and then just enough of the reserved pasta water to achieve a cohesive sauce. Give it a few good grindings of pepper. Serve straight away with olive oil drizzled over to taste.

(This recipe originally featured for Borough Market.)

Puy lentil, beetroot and roasted feta salad

Watercress and walnut soup