conchiglie alla boscaiola

conchiglie alla boscaiola

Preparation Time: ~30 Minutes
Cookery Level: Intermediate

Ingredients for 4 people

  • 400g pasta shells
  • 300g fresh mushrooms
  • 300g chopped plum tomatoes
  • 1 clove of garlic
  • parsley
  • 1 spoonful of pine nuts
  • 70g thick slices of speck
  • 1/2 glass of dry white wine
  • extra virgin olive oil
  • salt
  • pepper

Clean the mushrooms with a damp cloth; cut into fine slices, and place in a frying pan with some oil and the chopped garlic. Leave to brown, pour the wine and as soon as it has evaporated, add the tomatoes and season with salt and pepper. Lower the heat and continue cooking in a frying pan for about a quarter of an hour.

Chop the speck into cubes, fry separately in a little oil with the pine nuts and some chopped parsley; add to the sauce. Leave to flavour; cook the pasta in plenty of boiling salted water, drain “al dente” and dress with the sauce.