Recipe: Spaghetti with Chanterelles

1 1/2 hour before eating, bring 3 liters of water to a boil, salt it and add your pasta, when it returns to a boil drain it while adding a drizzle of olive oil and keep it in the strainer set aside.

2 In a large pan, pour 2 tablespoons of olive oil
heat it and add your bell pepper mirepoix, after 2 minutes of cooking add the chanterelles then 2 minutes later the zucchini cubes. season with salt and pepper from the mill and let cook 5 minutes. remove the pan to the side.

3 Just before eating heat salted water in a saucepan so that your strainer of pasta can be dipped into it to reheat your spaghetti (bain-marie)

4 Then heat your pan filled with its garnish, add the chopped garlic then the chopped parsley (or basil) then pour in your well-drained hot pasta stir for 2 to 3 minutes and serve everything very hot on a nice plate.
As you can see, here is a nice convivial spaghetti with chanterelles dish to put in the middle of the table served with a good rosé from Bandol for example
of course this spaghetti can be made with porcini or morels but also with scallops, bay scallops and what can we say when you pair it with langoustine tails or lobster petals...