Pasta strips with duck ragout and mushrooms

Serves 3
Cook the pasta strips 'al dente' in plenty of salted water. In the meantime, in a pan, heat the extra-virgin olive oil with the shallots, rosemary and bay leaf, then add the mushrooms and brown. Now add the duck sauce, season with salt and pepper and leave to flavour. Drain the pasta strips and toss them in the sauce. Mix in some Parmesan cheese and garnish with a sprinkling of chopped parsley.