Spianarelle mushrooms and leeks
Instructions
Clean the mushrooms and slice the leeks.
Place in a pan with oil and season with bay leaf, cloves, olive oil and chopped parsley.
Cook for half an hour with the lid.
Cook the spianarelle al dente and flavour them with the sauce.
Ingredients and dosing for 3 persons
- 250 g of pasta tagliatelle paglia e fieno type
- 400 g of fresh mushrooms
- 2 leeks
- 2 leaves of laurel
- 2 cloves
- 2 tablespoons of chopped parsley
- 4 tablespoons of olive oil