Fettuccini with chanterelle and olive sauce

500g fresh egg fettuccine

300g chanterelle mushrooms

1 garlic clove

1 bunch of fresh oregano

1 sprig of rosemary

100g pitted black olives in oil

250g tomato pulp

20g butter

extra virgin olive oil

salt and pepper

1. Clean the mushrooms, cut the larger ones into small pieces and leave the others whole. Remove the garlic core and mince with a handful of oregano leaves. Warm a little oil in the wok along with the garlic and oregano mix and rosemary, and then add the chanterelles.

2. Cook for a few minutes, then drain the olives, and add them along with the tomatoes. Stir and simmer the sauce over a low heat for about 15 mins. Season with salt and pepper.

3. Boil the fettuccine until al dente in the pasta pot in salted water. Drain, season them in a bowl with melted butter, pour in the sauce, stir well and serve.

Recipe of Sale&Pepe