Tagliolini with Scampi and Porcini

Method

1. Clean the scampi: remove the heads (reserve for fish stock), cut the tails along the sides and extract the fillet.
2. Clean the porcini mushrooms and slice them.
3. In a pan, heat a drizzle of olive oil with a clove of garlic and a chili pepper with seeds removed.
4. Add the porcini mushrooms and sauté, then deglaze with a splash of white wine.
5. Meanwhile, bring a pot of water to a boil, salt it, and cook the fresh tagliolini.
6. Add the scampi to the pan with the mushrooms and cook for about 30 seconds.
7. Drain the pasta al dente and transfer it to the pan with the sauce.
8. Add a ladle of pasta cooking water and toss to combine, then add chopped parsley.
9. Plate and serve.