World Cuisine

  • 25 g (1 oz) dried porcini mushrooms, soaked in 200 ml (7 fl oz) hot water for 10 minutes
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 2 tablespoons roughly chopped thyme
  • 500 ml (17 fl oz) chicken or vegetable stock
  • 200 ml (7 fl oz) full-bodied red wine
  • 400 g (13 oz) dried fettuccine
  • 40 g (1½ oz) unsalted butter, cubed
  • salt and pepper
  • freshly grated Parmesan cheese, to serve

Drain the porcini, reserving the soaking water, and squeeze out any excess moisture.

Heat the oil in a heavy-based frying pan over a medium heat. Add the garlic and thyme and cook, stirring, for 30 seconds. Increase the heat to high. Add the porcini, season with salt and pepper and cook, stirring, for 1 minute. Pour in the reserved soaking water, stock and wine. Bring to the boil, then simmer, uncovered, over a very low heat for 15 minutes. Taste and adjust the seasoning.

Meanwhile, cook the pasta in a large saucepan of salted boiling water for 8–10 minutes, or according to the packet instructions, until al dente. Drain thoroughly, reserving a ladleful of the cooking water.

Return the pasta to the pan and place over a low heat. Stir in the sauce and the butter and combine thoroughly. Add the reserved cooking water and cook, stirring, for a few seconds until the pasta is well coated and looks silky. Serve immediately with grated Parmesan.

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