for 4 person

Sauce

	clarified butter
350 g	chanterelles, larger ones cut in half
¼ tsp	salt
2	spring onions incl. green parts, cut into thin rings, greens set aside
1	garlic clove, squeezed
½ bunch	sage, finely chopped
1 dl	white wine
2 dl	single cream for sauces
½ tsp	salt
a little	pepper

Pasta

400 g	egg noodles
	salted water, boiling
	salt and pepper to taste

How it's done

Sauce

Heat the clarified butter in a non-stick frying pan. Fry the mushrooms for approx. 5 mins., season with salt, remove from the pan. Reduce the heat, sauté the onions, garlic and sage in the same pan. Pour in the wine and simmer for approx. 1 min. Pour in the single sauce cream, season and bring to the boil. Turn down the heat, reduce for approx. 2 mins.

Pasta

Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta, add to the sauce along with the cooking water, mushrooms and reserved spring onion greens, mix. Plate up the pasta, season.

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