2cupsgalletti mushrooms chopped , (also known as chanterelles or finferli mushrooms)(200 grams)
1cupwhite mushrooms chopped*(100 grams)
1/4teaspoonsalt(more or less)
1/4cupolive oil(50 grams)
1/4cupchopped fresh Italian parsley(7 grams)
1-2pincheshot pepper flakes if desired
3cupscooked fettuccine**(500-600 grams)
* To clean mushrooms: use a damp cloth or paper towel to gently brush any dirt off the mushroomstrim up to 1/4 from the bottom of any stems that appear discoloured, soggy, or not completely fresh, if you must rinse quickly with cold water never warm or hot.
**Fettuccine can be dried or a fresh egg pasta.
In a large saucepan add olive oil, mushrooms, salt, garlic, chopped Italian parsley, hot pepper flakes and water. Cook on medium heat for approximately 20-25 minutes, until mushrooms are tender and water has evaporated.
While mushrooms are cooking cook the fettuccine in boiling salted water until al dente, drain then add to the cooked mushrooms along with half a ladle of pasta water. Cook on medium heat while tossing until water has evaporated and becomes almost creamy. Serve immediately. Top with freshly grated parmesan or pecorino cheese if desired. Enjoy!