Porcini ragù - Penguin Books Australia

Ingredients

• 40g dried porcini
• 4 tablespoons olive oil, plus extra to serve
• 3 cloves of garlic, very finely chopped (not crushed!)
• ½ teaspoon chilli flakes (or less if you prefer)
• 10g fresh parsley (stalks and leaves), finely chopped, plus extra to serve
• 1/3 teaspoon fine salt
• 1½ tablespoons tomato purée/paste
• about 50 twists of freshly ground black pepper
• 250g dried tagliatelle nests
• 40g Parmesan, very finely grated, plus extra to serve
• 3 tablespoons double cream