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Truffle and Mussel Tagliatelle

Print Recipe
Truffle, Garlic, Mushroom, Mussels & Manchego over fresh pasta
Course Main Course
Cuisine Italian, Mediterranean
Keyword Garlic, Mushroom, Pasta, Seafood, truffle
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Author Garry Spight
Cost £8-10

Equipment

  • 1 Casserole Pan with Lid
  • 1 Large Pan

Ingredients

  • 4 Portobello Mushrooms (approx 250g)
  • 4 cloves Garlic
  • 600 gram Mussels Scrubbed and debearded
  • 200 gram Fresh Pasta Sheets Homemade or fresh lasagane sheets
  • 80 gram Manchego Cheese Half for recipie, half for topping
  • Large Sprinkle Truffle Dust I use the Truffle Guys one
  • 2 tbsp Olive oil

Instructions

  • Bring the large pan to the boil with 2L of water in the large pan and dissolve 20g of salt into the water
  • Peel the mushrooms and slice in 1cm slices. Place in the casserole dish on a high heat with the lid on for 3 mins.
  • Whist the mushroom is cooking peel and press the garlic then add to the casserole dish along with 2 tbsp of olive oil and a big grind of sea salt and pepper.
  • Slice the pasta into 1cm wide strips, this is your Tagliatelle.
  • Add your mussels to the boiling water and simmer for 4 minutes, if you using sliced lasange sheets, add these at the same time. If using fresh homemade pasta drop this in for the last 90 seconds.
  • Drain the pasta and mussels, discard any unopened mussels.
  • Turn the mushroom off the heat and grate in half the cheese
  • Toss the pasta and mussels with the mushroom and season if needed.
  • Divide between two bowls, grate the remaining cheese over and sprinkle generously with the truffle dust, serve immediately.