In Italy, they are very fond of long thin pasta spaghetti, which in our latitudes have also gained great popularity. Now spaghetti is cooked with different meats, different sauces and mushrooms. A very interesting option is spaghetti with chanterelles and olives.
It is necessary
- - 500 g of chanterelles;
- - 300 g of spaghetti;
- - 300 g olives;
- - 80 ml of cream;
- - a bunch of parsley;
- - 3 cloves of garlic;
- - 2 tbsp. tablespoons of olive oil;
- - dry chili, sea salt, black pepper.
Instructions
Step 1
Crush the garlic cloves with the flat side of a knife and peel. Rinse a bunch of parsley, shake off moisture from it, chop finely. Remove the pits from the olives.
Step 2
Heat olive oil in a skillet, add garlic. The oil should be saturated with the scent of the garlic. Then take out the garlic - it is no longer needed. Put the washed chanterelles, chili peppers, and a handful of chopped parsley in a frying pan. Season with pepper and salt to taste, fry for 5 minutes over high heat.
Step 3
Boil water in a large skillet, add salt and some oil. Boil the spaghetti until tender.
Step 4
Grind slightly cooled mushrooms with olives in a blender or with a sharp knife - the mass should not be homogeneous, the pieces should be felt in the dish. Return the chanterelles with olives to the pan, pour in the cream, heat.
Step 5
Put ready-made spaghetti in the resulting sauce, mix thoroughly.
Step 6
Place the cooked spaghetti with chanterelles and olives on bowls, sprinkle each serving with the remaining parsley, serve immediately.
