Linguine with wild mushrooms

Cipriani is a great type of pasta for this dish. It's a very delicate, well-made commercial durum wheat dried pasta. It's available in most stores or good delis and cooks in 2-3 minutes. It's probably twice the price of most ordinary pastas, but well worth it.

400g wild mushrooms, cleaned and prepared
1tbsp olive oil
2 cloves of garlic, peeled and crushed
100ml mushroom stock (or you can use a good quality mushroom stock cube)
100ml double cream
400g good quality dried linguine
1tbsp chopped parsley
40g unsalted butter
Salt and freshly ground black pepper

Heat the olive oil in a frying-pan and sauté the mushrooms a handful at a time with the crushed garlic until lightly coloured. Drain them in a colander, reserving any liquid for the sauce.

Reduce the mushroom stock with any liquid from the mushrooms until it has almost evaporated. Add the cream and reduce again by about half until the sauce thickens.

Meanwhile, cook the pasta in boiling salted water following cooking times on the packet until it is al dente then drain.

Add the mushrooms, parsley and butter to the sauce and bring it back to the boil. Toss the pasta with the sauce and adjust the seasoning with salt and pepper. Serve with some freshly grated Parmesan.