Lumache coi funghi e piselli

Name: Lumache coi funghi e piselli (Lumache with mushrooms and peas)
Yield: Serves 4
Cuisine: Italy
Ingredients: 200 g/7 oz chestnut (cremini) mushrooms, finely sliced; 1 garlic clove, very finely chopped; 5 tbsp olive oil; 350 g/12 oz lumache or conchiglie; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 tbsp dry white vermouth; 350 g/12 oz lumache or conchiglie; 125 g/4½ oz/1 cup shelled peas or frozen petits pois; 125 g/4½ oz/1 cup shelled peas or frozen petits pois; 30 g/1 oz/2 tbsp unsalted butter, cut into small pieces; freshly grated Parmesan cheese, to serve

Lumache with mushrooms and peas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Lumache means ‘snails’, and this pasta shape looks like empty snail shells. Conchiglie would be just as good, but you could use any short chunky pasta.

Ingredients

5 tbsp olive oil
1 garlic clove, very finely chopped
200 g/7

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

Heat the oil in a large frying pan, add the garlic, and as soon as it begins to colour, throw in the mushrooms. Cook over lively heat for 5 minutes, stirring frequently. Splash with the vermouth and let it partly evaporate for a couple of minutes. Turn the heat down, season with salt and add 3 or 4 tablespoons of hot water. Cook for about 15 minutes.

While the mushrooms are cooking, coo