4 meagre fillets
320g of tagliatelle
300g of fresh mushrooms (mix finferli, champignon, porcini…)
2 cloves of garlic
1 glass of white wine
1 sprig of thyme
extra virgin olive oil
1 – Clean the mushrooms with a damp cloth and cut them into slices.
2 – Brown a clove of garlic with a drizzle of oil in a large non-stick frying pan, add the mushrooms and sauté for a few minutes over high heat, adding salt and pepper.
3 – Take another non-stick pan and fry a clove of garlic with a drizzle of oil, add the meagre fillets cut into pieces, sauté over high heat and sprinkle with a glass of white wine, salt and pepper.
4 – Make the pasta in abundant salted water, drain it al dente and sauté in a pan with the sea bream and the mushrooms.
5 – Serve the pasta immediately garnished with thyme leaves and a drizzle of raw oil.