Strozzapreti pasta has plenty of curls and twists for tasty morsels of flavours to cling to.
Bring a large saucepan filled with salted water to a boil over a high heat. Add spaghetti and cook as per package instructions until al dente. Drain well then return pasta to the saucepan.
Meanwhile heat a tablespoon of olive oil in a large frying pan over a medium heat.
Add mushrooms and sauté for 2-3 mins or until golden brown on the edges.
Add the garlic and chilli flakes and continue cooking for about 1 min or until the garlic has softened, making sure not to burn the garlic.Add the butter and ½ the parsley and season to taste, stir to combine.
Pour the mushroom mix onto the drained spaghetti and toss well to coat.
Serve in bowls with the remaining parsley and the grated parmesan over the top and a drizzle of olive oil.
400g Filotea Strozzapreti
1 tablespoon olive oil, plus extra for serving
250g swiss brown mushrooms, cleaned, roughly sliced
4 garlic cloves, peeled, finely chopped
½ teaspoon chilli flakes
10g unsalted butter
4g Italian parsley, leaves picked, finely chopped
40g Parmesan, grated