Fettuccine with porcini, Abruzzo style

Bring plenty of water to the boil in a large pot.

Warm a good amount of extra virgin olive oil in a saucepan over medium heat; add the garlic to flavour the oil and remove it once cooked.

Add the porcini and cook about 10 minutes, a quarter of an hour at most; use a nonstick pan, as porcini stick to aluminium.

After a couple of minutes add a splash of white wine; add a little parsley and let the wine evaporate; add a pinch of salt.

Salt the boiling water with rock salt.

When the wine has evaporated add a glass of milk and simmer five minutes until it forms a cream.

Cook the fresh fettuccine about three minutes.

Add some Parmigiano-Reggiano to the sauce for flavour.

Lift the pasta out into the sauce and toss; serve with a dusting of parsley and fresh truffle over the top.