Fettuccini with chanterelle and olive sauce
First course
ready in: 40' mins
difficulty:

PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
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
PREPARATION
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
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