INGREDIENTS

INSTRUCTIONS

If the ceps are very dirty briefly wash them in bowl of water and
scrape with a small knife and dry on some kitchen paper, then cut  into
1/2cm slices.  Heat the olive oil in a frying pan until almost smoking
and fry the  ceps a handful at a time with the crushed garlic lightly
cloouring  them. Drain them in a colander reserving any excess liquid
for the  sauce.  Reduce the mushroom stock until almost evapourated
with any liquid  from the ceps. Add the double cream and reduce again
by about half  until the sauce thickens.  Meanwhile, cook the pasta in
boiling salted water (as per packet  instructions), then drain. Add the
ceps, parsley and butter to the  sauce and bring back to the boil. Toss
the sauce with the pasta and  season to taste.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 802
Calories From Fat: 653
Total Fat: 74.4g
Cholesterol: 193.5mg
Sodium: 610.5mg
Potassium: 1419.6mg
Carbohydrates: 35.5g
Fiber: 9g
Sugar: 20g
Protein: 8.8g