Tagliatelle with Morels

Method

1. Clean the morels thoroughly: remove the earthy base and any damaged parts, then soak them in cold water, changing the water two or three times until no dirt remains.
2. Slice the larger morels: separate the caps from the stems, cut the stems into small dice, and cut the caps into pieces (halve or quarter smaller ones).
3. Bring a pot of salted water to a boil, add the morels, and boil for exactly 20 minutes. Skim any foam that rises to the surface.
4. Drain the morels and immediately plunge them into a bowl of cold water to stop the cooking. Change the cold water a couple of times to remove any remaining impurities. Set aside.
5. Finely chop the shallot (or use a clove of garlic if preferred).
6. In a large pan over medium-high heat, add a drizzle of extra-virgin olive oil and half of the butter (about 10 g). Add the chopped shallot and a few sprigs of thyme. Sauté until the shallot is translucent.
7. Add the cleaned morels and a pinch of parsley. Season with a little salt. Cook, stirring occasionally, until the morels start to stick to the bottom of the pan and lose their excess water.
8. Pour in half a glass (about 100 ml) of dry white wine (or brut sparkling wine). Increase the heat to high and let the alcohol evaporate completely, concentrating the flavor.
9. Add a ladleful of hot water to the pan—this will create a creamy sauce. Cover and reduce the heat to low. Let the morels simmer while you cook the pasta.
10. Bring a large pot of salted water to a boil and cook the tagliatelle until al dente (according to package instructions, generally 3–4 minutes for fresh pasta).
11. Transfer the cooked tagliatelle directly into the pan with the morels using tongs; add a splash of pasta cooking water if the pan seems dry. Toss well.
12. Remove from the heat, add the remaining butter (about 10 g) and toss until melted and creamy.
13. Finish with a handful of freshly chopped parsley, a drizzle of extra-virgin olive oil, and a few grinds of black pepper. Serve immediately.