- 1 pound perciatelli
- 3/4 cup extra virgin olive oil
- 2 garlic cloves thinly sliced
- 4 garlic whole cloves peeled
- 1 cup roughly chopped flat leaf parsley
- 1/2 pound fresh porcini mushrooms, cleaned and sliced
Drop the pasta in salted boiling water. Meanwhile in a large saute pan heat 4 tablespoons of the extra-virgin olive oil, add the sliced and whole garlic. Remove the pan from the heat if necessary, you do not want the garlic to brown too much or burn. Add 1/2 cup of the parsley and continue to cook either on low flame or using the residual heat for 1-minute. If you find the garlic cooking to quickly add a few tablespoons of the pasta cooking liquid to slow it down. Add the sliced porcini and 4 more tablespoons of extra virgin olive oil. Remove the whole garlic cloves and continue to cook until your pasta is ready. Once your pasta is done drain it and place in the saute pan with the oil and porcini tossing to combine, let it cook for 45 seconds more and then toss in the remaining 1/2 cup parsley and the remaining extra-virgin olive oil. Plate and serve immediately.