Pasta with merguez and chanterelles

Ingredients for 2 servings:

• 300 g spiral pasta or linguine
• salt water
• 300g merguez
• 400 g chanterelles
• 1 garlic clove(s)
• some salt and pepper
• some parsley
• 100 ml dry white wine
• 150 ml cream
• 1 tsp flour
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Clean the mushrooms and chop them up if necessary, and cut the merguez into small pieces. Heat the olive oil in a pan, add the sausage, fry briefly, and add the mushrooms. Finely chop the garlic clove and press it in. Season with salt and pepper. Fry for about 5 minutes, turning several times. Dust the flour through a small sieve over the mushrooms and sausage and deglaze with the wine. Reduce over medium heat and add the cream. Simmer until the sauce thickens. Meanwhile, cook the pasta in salted water according to the package instructions, drain, transfer to a plate, and top with the mushrooms. Garnish with finely chopped parsley.