HokHei's Kitchen Spaghetti with Porcini Mushroom and Truffle Sauce

Published by Benjamin Tam,

Recipes by Benjamin Tam
This is one of my all time favourite spaghetti that inspired from my father in-law’s who loves food very much. And every now and then, he will travel to italian to pursuit the best ingredient to share with us all. One of the treasure he found was Semola di grano duro spaghetti. And so far, I agreed this is the best spaghetti I’ve ever tasted.
Ingredients:
  • 1 lb of Spaghetti (semola di grano duro)
  • 25g Dried Porcini Mushrooms
  • 1/2 Shallots, diced
  • 1 Clove Garlic, crushed
  • 2 Tablespoon Olive Oil
  • Few Basil Leaves
  • Salt and Black Pepper
  • 1 Tablespoon Truffle Sauce
Directions
Preparation: 10 min › Cook: 20 min › Ready in: 30 min
  1. Pour boiling water on mushrooms and leave to soak for 5-10 minutes.
  2. bringing a large pot of salted water to a boil
  3. In medium sized pan cook the chopped onion and garlic until soft.
  4. The mushrooms should be ready now, so drain (but leave the water as stock) and rinse them and add to pan and give a few stirs.
  5. Add the mushroom stock
  6. Pasta should be ready now, so drain and add to the sauce and add the truffle sause
  7. Give it all a good seasoning of freshly ground black pepper, salt and - if you like - some Parmesan.