Truffle, Garlic, Mushroom, Mussels & Manchego over fresh pasta
Course Main Course
Cuisine Italian, Mediterranean
Keyword Garlic, Mushroom, Pasta, Seafood, truffle
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Servings 2
Author Garry Spight
Cost £8-10
Equipment
1 Casserole Pan with Lid
1 Large Pan
Ingredients
4Portobello Mushrooms(approx 250g)
4clovesGarlic
600gramMusselsScrubbed and debearded
200gramFresh Pasta SheetsHomemade or fresh lasagane sheets
80gramManchego CheeseHalf for recipie, half for topping
LargeSprinkleTruffle DustI use the Truffle Guys one
2tbspOlive 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.