This dish is decadent simplicity at its best. It only has a few ingredients, so it’s important for them to be the freshest and highest quality to honor the chanterelles. That includes the pasta—it makes all the difference.

Ingredients

• 3/4 lb butter, high quality
• 1/2 cup shallots, minced
• 1 lb chanterelles, chopped
• Kosher salt
• 1 lb fresh tagliatelle

Melt the butter in a large sauté pan. Add shallots and sauté on low heat until golden. Add chanterelles and stir until coated with the butter. Place lid on pan and let steam for a few minutes. Remove top and stir. Season with salt. Toss with cooked pasta* and serve.

Pasta

In a large pot, bring water to a boil (2 gallons per 1 pound of pasta). Salt water until it tastes like the sea. When boiling, add the fresh pasta and stir into separate pieces. Depending on freshness, cooking time is 3-4 minutes. Save some cooking water and drain.

Place back in pot and stir in the chanterelles. Add a bit of the pasta water if needed for more liquid.

Note: If fresh pasta is not available, use a great quality dried one. A large, flat noodle is best with this mixture.