500g medium spaghetti
60g parmesan, coarsely grated
salt and pepper to taste
800g fresh and tight honey fungus mushrooms
8 tbsp olive oil
2 garlic cloves, sliced
1 fresh red chilli, sliced
2 tbsp coarsely chopped parsley
"It is always around the 15th October that, seemingly out of nowhere, the honey fungus suddenly appears in the woods. I am always very excited at the sight of a colony, still with closed caps, very tightly packed in bunches at the foot of the trees or sometimes just shooting out of the grass. When raw they have a strange smell, but once cooked they are delicious, and also lose any toxicity."
1. Clean the honey fungus, and remove the toughest part of its stem. Boil for 3-4 minutes in slightly salted water, then drain well.
2. Cook the pasta in plenty of salted water for 6-7 minutes until al dente.
3. Meanwhile, heat the oil in a large pan and add the garlic and chilli. Before the garlic browns, add the mushrooms and the parsley. Cook for a few minutes only.
4. Drain the pasta well, and mix it with the mushroom sauce. Add the Parmesan and enjoy!
Reproduced by kind permission of Antonio Carluccio from his book The Complete Mushroom Book: The Quiet Hunt, Quadrille Publishing Ltd, ISBN 1844000400,