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Tagliatelle with Porcini Mushrooms
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- 1 oz fresh parsley, leaves only
- 1 garlic clove
- 2 oz extra virgin olive oil, divided
oz fresh porcini mushrooms, sliced
or 1 ½ oz dried porcini mushrooms, soaked in warm water for 20 minutes, drained
- 4 oz fresh mushrooms, sliced
- 1 ¼ tsp salt, divided
- 43 oz water
- 10 ½ oz tagliatelle (long dried egg pasta)
- 1 - 2 pinches freshly ground black pepper
- per 1 portion
- 1750.8 kJ / 418.5 kcal
- 11.6 g
- 58.6 g
- 15.3 g
- Saturated fat
- 2.4 g
- 3.1 g
- 751.1 mg
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