Maccheroncini alla Boscaiola

1. Detach the stems from the mushrooms and slice both the stems and caps very thinly.

2. In a large sauté pan, sauté the crushed garlic cloves in the olive oil, on medium high.

3. When the garlic becomes colored a deep, golden brown, remove it from the pan.

4. Add the fine ham strips to the pan, stir once or twice, then add the mushrooms and cook at a lively heat for about a minute.

5. Add the chopped parsley, salt, and a few grindings of papper.

6. Stir constantly for about 30 seconds, then add the chopped tomatoes and their juice.

7. Stir well, turn the heat down to low, and cover.

8. Bring 4 or 5 quarts of water to boil.

9. Add a little salt, and when the water boils again add the pasta.

10. Cook the pasta until tender but still firm to the bite (al dente). Do not cook until soft.

11. Drain the pasta well, and add it to the pan with the mushrooms.

12. Raise the pan heat to medium, and stir everything well for about 30 seconds.

13. Add the Parmesan, turn off the heat, and stir until the cheese is distributed well.

Notes from the author: I first tried this recipe with Amanita calyptrata (now calyptroderma). However, I have found since that A. velosa is also very good. It gives a lighter, sweeter, less obvious touch than coccora, but it still shines through the tomato flavor.

I still think both are superior to Boletus edulis when used with pasta, though not all would agree. I wonder how many recipes were constructed with coccora in mind, only to have cooks substitute porcini instead.

I try all pasta-based recipes at least once with coccora to test the effect. For those who refuse to collect the edible Amanitas for the table, may God bless you. In any event, I think you will find it fast, easy, and very good.

Editor's Note: This recipe was originally published in the March 1985 issue of Duff. The name of the contributor was not cited, but it was likely the Duff editor that month (perhaps Luen, David, or Bob?)