Spaghetti With Chanterelles And Olives

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.