Orecchiette means 'little ears' in Italian and this is what this pasta looks like. You can use another short pasta if you cannot find it.
Serves 4
2 tablespoons olive oil
250 g (8 oz) chiodini mushrooms (you can also use chanterelle or small fresh porcini)
1 garlic clove, chopped
Salt and freshly ground black pepper
100 ml (31/2 fl oz) white wine
100 ml (31/2 fl oz) hot vegetable stock
2 tablespoons chopped fresh parsley
125 ml (4 fl oz) double cream
500 g (1 lb) orecchiette pasta
3 tablespoons freshly grated Parmesan cheese
Method
1. Heat the oil in a pan and when very hot, add the mushrooms and garlic, and sauté until golden. Season and add the wine. reduce for 2 minutes and then add the stock, parsley and cream.
2. Meanwhile, cook the pasta according to packet instructions.
3. Drain the pasta and add to the mushrooms, cook for a further minute, tossing to ensure the sauce coats the pasta. Serve with fresh Parmesan.
Zilli Know-How
Chiodini mushrooms look like the top of a nail, hence the name, which means little nail. They cannot be cultivated so you will only find wild chiodini.
