Tagliatelle with boscaiola sauce

Preparation

Bring to a boil a pot of salted water. Sauté the shallots in extra virgin olive oil. Add the sliced mushrooms and sauté for a few minutes. Add water if necessary and cook. When the water is absorbed and the mushrooms cooked, add the boiled fresh peas as well. Mix and turn off. Cook the tagliatelle in the boiling pot of water and set aside half a glass of cooking water. Drain al dente and mix in the mushroom and peas sauce. Add the cooking water set aside, stirring constantly. Season with salt.