1 pound tagliarini,* preferably fresh
1/2 pound fresh porcini mushrooms, well cleaned and sliced (not too thick, not too thin)
2 Tbl butter
1 clove garlic, minced
1/4 cup pinoli
3 plum tomatoes, skins removed, coarsely chopped
1/4 cup chopped fresh Italian (flat) parsley
1/2 cup white wine
salt and pepper to taste
Get the pot of water ready to cook the pasta and put it on the fire.
Melt the butter in a deep frying pan and saute the garlic, parsley and pinoli until the garlik and pinoli just start to take some color.
Add the tomatoes and cook for a couple of minutes.
Add the mushrooms and saute for about half a minute, then add the white wine.
Begin cooking the tagliarini, which won’t take long. When the pasta is cooked the sauce will be ready too. Drain the pasta and put it in the pan with the sauce. Combine all the ingredients well and serve right away.
*tagliarini are made with eggs – if you can’t get fresh noodles you can use egg noodles.