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Tagliatelle with porcini mushrooms
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- 20 g fresh parsley, leaves only
- 1 garlic clove
- 50 g extra virgin olive oil
g fresh porcini mushrooms, cut in slices
or 30 g dried porcini mushrooms, soaked in warm water for 20 minutes, drained
- 100 g fresh mushrooms, cut in slices
- 1 ¼ tsp salt
- 1200 g water
- 300 g tagliatelle (long dried egg pasta)
- 1 - 2 pinches freshly ground black pepper, to taste
- per 1 portion
- 1659 kJ / 396 kcal
- 11 g
- 54 g
- 13 g
- 6 g
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