Conchiglie with Oyster Mushrooms and Saffron
|1 small knobbutter|
|1 tbspExtra Virgin olive oil|
|0.5 smallonion; (diced)|
|50 gramspancetta; chopped|
|200 gramsoyster mushrooms; cut in 1cm pieces|
|1 cupchicken stock|
|1/2 glasswhite wine|
|1 sachetsaffron threads|
|100 mlsingle cream|
|Salt and pepper; to taste|
|pecorino cheese; Grated|
|500 gramsConchiglie pasta; melted, (if cant find use another short type of pasta such as Tortiglioni or Pennette)|
Conchiglie with Oyster Mushrooms and Saffron Preparation
Fry the onion in the butter in a frying pan until softened.
Add the pancetta and cook for a couple of minutes.
Add the olive oil and mushrooms, and after a couple of minutes add the wine.
Reduce, season, cover and cook for about 10-15 minutes, adding small amounts of stock now and again to help create a liquid base.
Mix the saffron threads with a drop of warm of water, add to the pan and with the cream heat through for a couple of minutes to create a sauce.
Stir through with the pecorino, toss in the pasta cooked 'al dente' and serve
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