Recipe: My Capellinis Landaise Style

1 In a sauté pan, pour a little olive oil, then sweat your duck cubes, season, then add tomato, shallot, garlic and thyme
After 5 minutes, pour your stock, cook slowly covered for 10 minutes.

2 In a large pot, pour 3.2 qt (3 liters) of water, salt it, then bring to a boil and plunge your pasta, cook for 3 minutes then turn off heat and cover.

3 Your garnish is ready, quickly drain your pasta and pour it in, mix well and taste to adjust seasoning.

4 Serve in nice deep plates, top with your hot sautéed chanterelles and sprinkle everything with fresh herbs.