Conchiglie al Pomodoro e Porcini Secchi

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

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Heat the olive oil in a pan and fry the garlic gently for a few minutes with the thyme leaves, most of the parsley and the chilli. Add the porcini and cook for a few more minutes to combine the flavours. Add the porcini liquid a little at a time – it will be absorbed very quickly – and continue simmering until the porcini are tender, approximately 20 minutes. (The better quality porcini take mu