Linguine with Porcini, Garlic and Truffle Oil (4)

A recipe from ” Rick Stein’s Food Heroes”.

Linguine with Porcini, Garlic and Truffle Oil (4)
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    Linguine with Porcini, Garlic and Truffle Oil (4)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Cover the dried porcini with warm water and leave to soak for 30 minutes.
      2. Drop the pasta into a large pan of well salted boiling water. Bring back to the boil and cook until al dente.
      3. Meanwhile drain the mushrooms and slice them thinly.
      4. Put the oil into a large pan with the garlic and leave to sizzle gently for a minute. Add the mushrooms and cook them for another minute.
      5. Drain the pasta and add to the pan with the garlic and mushrooms in, then add the minced truffle and chopped parsley. Toss together well.
      6. Spoon the pasta into warmed serving bowls and sprinkle each one with a little truffle oil. Serve immediately.
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