200 g strips of fresh egg pasta
Shallots to taste
Rosemary to taste
Parsley to taste
Bay leaf to taste
Salt and pepper to taste
Grated Parmigiano Reggiano cheese to taste
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.