Summary

Ingredients

• 500 g ribbon noodles, thin (linuine)
• 2 tablespoon olive oil, for frying
• 400 g chanterelles, cleaned
• 1 large onion (s)
• 2 cloves garlic
• 100 g ham, raw smoked
• 500 g tomato (s), preferably plum tomatoes
• 50 g tomato (s), dried in oil
• Salt, pepper from the mill
• 1 tablespoon oil, (truffle oil)
• 100 g rocket
• 3 tablespoon pine nuts, roasted

Print Recipe Pin Recipe

Instructions

1. Cook the noodles in plenty of well-salted water until they are al dente according to the instructions.
2. Halve the chanterelles or cut them into large pieces, depending on their size.
3. Heat a tablespoon of olive oil in a pan and fry the mushrooms over a medium heat and toss them briefly. They should still be crisp and not draw any liquid. Remove the mushrooms from the pan and set aside. Heat the rest of the olive oil. Cut the onion and garlic into fine cubes and fry in the oil, then add the ham cut into fine strips.
4. Cut the fresh tomatoes into very small cubes, the dried ones into strips and add both to the pan. Let the whole thing simmer for about 5 minutes and then add the chanterelles again. At the end, season with salt, plenty of freshly ground pepper and the truffle oil.
5. Mix the sauce quickly with the cooked pasta and serve sprinkled with the fresh, coarsely chopped rocket and pine nuts.