First course - vegetarian
1/2 lb porcini mushrooms fettuccine
4 tbsp bread crumbs (coarse)
4 tbsp walnuts, roughly chopped
2 sage leaves, minced
2 cloves garlic, chopped
3 tbsp Extra virgin olive oil
hot red pepper flakes
These fettuccine, as all the flavored pastas, need a sauce that enhances their flavor, not that covers it, so forget tomato sauces or creamy ones.
Put a tall pot with water to a boil, when boiling, add salt and pasta, stir well to prevent sticking.
During the 7-8 minutes of coking time, put a skillet on medium-high heat, warm the olive oil with garlic and sage, stirring and sauteing it for about 1-2 minutes.
Then add bread, walnut crumbs and a pinch of pepper flakes and salt mixing quickly and cook until bread crumbs are golden and crisp. Remove from heat.
When pasta is "al dente", drain it carefully to remove all water (that would wet the bread) and toss it in the skillet with the sauce, over high heat.
Stir well, if you think that the pasta is too dry, add 1 tbsp of olive oil and remove from heat.
Serve immediately sprinkled with chopped parsley (I would avoid parmesan because it would cover the pasta flavor).
Serves 2-3 people.