Rehydrate the mushrooms for 15 minutes in a bowl with hot water
Meanwhile, brown the chopped shallot in a pan with some oil and the garlic clove for 5 minutes.
After that, add the cream and let it cook for about 5 minutes and then remove the garlic.
Stir the mushrooms from the water and add them to the cream. When it starts to simmer, the add the truffle seaweed. Cook for a few minutes and then turn it off.
After cooking pasta in the boiling water, put the pasta in the cream pan and mix it for a while. Then serve it!
This unique pasta combines the best of two worlds. Hand harvested, organic winged kelp from Lofoten, with the finest handmade tagliatelle made in Italy by Filotea Pasta.
Their beautiful pasta is handmade and air-dried based on the old Italian traditions. Why not surprise your friends or loved ones with something they definitely haven't tried before!