Pappardelle is an egg pasta format akin to tagliatelle but a tad wider and is typical of Tuscany.
Pappardelle in general do not mind condiments with a strong texture and flavour, and the pairing with Porcini mushrooms is one of them. Prawns are also happily paired with them.
Serves: 4 | Preparation time: 30 mins | Cooking time: approx. 20 mins
- Pappardelle Pasta: 350 g
- Porcini mushrooms, fresh or frozen: 300 g
- Prawns, fresh or frozen, about 250 g
- Extra Virgin olive oil (EVOO or Olive Oil: 3 tablespoons
- Garlic: 2 peeled cloves
- A sprig of fresh parsley, minced
- Salt and black pepper: to taste
Tip: Avoid washing mushroom under running water, just clean with a damp cloth or brush them gently to remove traces of soil.
Slice Porcini lengthwise or into chunks, as you prefer.
Rinse the prawns under running water, then remove their shells and head and especially the black thread above the back with the aid of a small sharp knife or toothpick, rinse them again and gently dry them with kitchen sheet.
In a large frying pan, heat 3 tablespoons of oil, as soon as it is hot brown the garlic cloves, add a small handful of chopped parsley. Add the porcini mushrooms, cook for 5 minutes on a medium heat, then add the shelled prawns and keep cooking for a further 2-3 minutes, season with salt and pepper to taste.
In a pot, bring the water to the boil, plunge the Pappardelle, salt them, cook them al dente and then drain them by picking them up with kitchen tongs and adding them directly to the pan with the mushrooms and prawns, add a drop of cooking water to mix, serve with the rest of the chopped fresh parsley.