300 gr. fusilli pasta
250 gr. seasonal wild mushrooms
2 tablespoons boletus oil
1 cayenne pepper
1 bunch parsley
100 gr. Iberian ham
Salt and pepper
- Cook the pasta for 5-6 minutes until tender in a saucepan with plenty of salted, boiling water and a drizzle of olive oil. Reserve
- Clean and chop the mushrooms and saute with the cayenne pepper in the boletus oil until lightly browned and lightly crispy.
- Add the pasta to the frying pan and heat through. Season, add a good pinch of chopped parsley and serve accompanied by parmesan cheese and some slivers of cured ham.
Saute the mushrooms in very hot oil to prevent them becoming too crispy or losing moisture. If you wash the mushrooms under running water, dry well before adding to the pan.