Tagliatelle with porcini mushrooms (Tagliatelle ai porcini)

1. Soak the dried porcini in 150 ml warm water for 20 minutes, then squeeze out and chop finely; strain the soaking liquid through a fine sieve and set aside.

2. Clean the fresh porcini with a soft brush or damp kitchen paper (don't soak them in water) and slice 5 mm thick.

3. In a wide frying pan, fry the crushed garlic in the olive oil for 1 minute, then add the fresh and soaked porcini and fry over high heat for 5-6 minutes until golden; season with salt and pepper.

4. Pour in the white wine and half the soaking liquid and cook for 2-3 minutes until slightly reduced; remove the garlic.

5. Meanwhile, cook the tagliatelle al dente in plenty of salted water, drain, add to the mushrooms with the butter, parsley and parmesan and toss with a little cooking water until glossy.

6. Serve at once.

Tip: Fry the fresh porcini in small batches: if the pan is crowded they steam instead of browning and lose their characteristic nutty flavour.