Instructions: Cook the conchiglie in a generous amount of boiling salted water then drain thoroughly.

Add to the sauce with most of the remaining parmesan and stir well.

Serve sprinkled with the remaining parsley and parmesan and a dribble of extra virgin olive oil.

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 much less time to cook.)

Add the lemon juice then the tomatoes.

Cook together gently until the tomatoes have thickened and become a sauce about 30 minutes. Add the cream and reduce very briefiv by boiling.

Season then remove from the heat and stir in half the pamesan

Cook the conchiglie in a generous amount of boiling salted water then drain thoroughly.

Add to the sauce with most of the remaining parmesan and stir well.

Serve sprinkled with the remaining parsley and Parmesan and a dribble of extra virgin olive oil.

Serves 6

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