Saffron Fettuccine with Mushrooms
Pastazaff saffron fettuccine are perfect for preparing simple yet flavorful first courses.
For example, paired with delicious fresh mushrooms from the Lucanian undergrowth, they create a dish that fully embodies the essence of nature and the local territory.
Pastazaff saffron fettuccine are perfect for preparing simple yet delicious first courses. For example, paired with fresh mushrooms from the Lucanian undergrowth, for a dish that truly represents the local nature and territory.
Ready to discover this delightful taste of Lucania?
METHOD:
Clean the mushrooms by scraping off any soil from the stems with a small knife.
Quickly rinse the mushrooms under cold running water and dry them thoroughly with a cloth.
In a large pan, heat the olive oil and sauté a clove of garlic. Then add the sliced mushrooms.
Add salt and pepper to taste and cook for about 10 minutes. At the end of cooking, you can remove the whole garlic clove. Once ready, keep them warm. Finely chop the parsley and set it aside.
Bring a pot of water to a boil, add salt to taste, and cook the Pastazaff Fettuccine following the cooking time on the package.
Drain the pasta and add it to the pan with the mushrooms, keeping some of the cooking water aside. Turn the heat back on low and stir. Add the finely chopped parsley, and if needed, add a ladle of cooking water to keep the pasta from drying out.
Plate and enjoy with a glass of “Il Castello” Malvasia wine.
