Ingredients: 400g Capellini D’Angelo pasta 1.3L vegetable stock 25g anchovies, chopped 2g saffron threads 60g butter 120g Grana Padano Riserva, grated 800g mixed wild mushrooms 100ml extra virgin olive oil 2 cloves of garlic, crushed 5 sprigs of thyme, chopped (1tsp for serving) 100ml white wine Salt and pepper
Wash the wild mushrooms and leave them to dry on a kitchen cloth. Once dry, dice them into roughly 1cm pieces In a pan, heat the olive oil and add the crushed garlic, thyme, chopped anchovies and then add the mushrooms and stir fry on a medium to high heat for about five minutes. Season with salt and pepper and then add the wine, letting it evaporate
Meanwhile, pour the vegetable stock into a sauté-pan, add the saffron and bring to the boil. Gently add the capellini pasta, stirring regularly, until the stock is completely absorbed. Remove from the heat, add the butter and the grated Grana Padano Riserva. Season with salt and pepper to taste. Plate up the pasta Reheat the sautéed mushrooms in a pan with the chopped chilli and chives and pour the mixture on top of the pasta and serve with chopped thyme leaves and a grating of Grana Padano Riserva.