Save to your scrapbook
Linguine with Scrambled Egg, Parsley and Dried Porcini
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Providing you remember to soak the porcini as soon as you get in from work, this is a quickly prepared pasta dish, perfect at the end of the hardest day of the week. The porcini are marinated in a deeply flavoured liquor that includes tamari, which is Japanese soy sauce.
This recipe was first published in May 2005.