Fusilli Aioli
Serves 5 persons
| Ingredients | Quantity |
| Alce Nero fusilli | 1 packet |
| Alce Nero extra virgin olive oil | 7 tbsp |
| Garlic, chopped | 4 cloves |
| Fresh shiitake mushroom, sliced | 1 packet |
| Fresh brown shimeiji mushroom, sliced | 1 packet |
| Fresh white shimeiji mushroom, sliced | 1 packet |
| Water | 100ml |
| Chicken stock granules | 1 tsp |
| Sugar | 1 tsp |
| Ground black pepper | 1 tsp |
| Chilli flakes | 1 tbsp |
| Salt to taste |
Here's the ingredients you are using:
Preparation:
- Stir in some Alce Nero extra virgin olive oil to cooked Alce Nero fusilli.
- Heat Alce Nero extra virgin olive oil in a wok, saute the chopped garlic until fragrant.
- Add the assorted mushrooms and saute, adding water when the mushrooms stick to the wok/pan.
- Toss the fusilli into the wok, add seasoning and stir well, done.