Instructions: Place a saucepan of hot water over a moderate heat, add the salt and bring to the boil.

Cook the malloreddus as per pack instructions.

In a large frying pan or saucepan heat the olive oil then saute the onion and garlic until softened. Add the wine and reduce by half, then add the mushrooms.

Drain the pasta and combine in the pan with the mushroom sauce, then add the cream and parsley, mix to incorporate. Serve immediately with parmesan shavings.

NOTES : A combination of pasta in a creamy sauce with porcini mushrooms and herbs.

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