Fig Cream Tagliatelle

Makes: 1 plate of tagliatelle. Serving size as seen.

Ingredients

• 1/2 cup + 2 tbsp heavy cream

• 2 fresh figs, as ripe as possible

• 1/2 small shallot

• 1/4 cup chopped red onion

• 2-3 cloves garlic

• 2 tsp balsamic vinegar

• 2 chanterelle mushrooms

• 1 cup dry tagliatelle pasta

• Olive oil

• Water

• Salt & pepper

• Fresh oregano

Method

1. Dice one fig and muddle it slightly in a glass jar. Pour the heavy cream over it and let it infuse in the fridge for atleast 24 hours. The day you decide to make the pasta, heat the fig cream in a saucepan on low heat, till it simmers. Strain the cream and discard the fig pieces.

2. Set a pot of water to boil on high heat, add salt to it, and cook the pasta. Once cooked al dente (there should be a sliiiight undercooked sort of bite to it), drain the pasta and aside.

3. Heat some olive oil on medium heat in the same pan you used for the fig cream earlier. Peel and roughly mince the garlic and toss it in the pan. Sauté till fragrant. Roughly chop the second fig and the shallot. Add the onion, fig, shallot, and balsamic vinegar. Sauté some more.

4. Roughly chop the chanterelles and add them to the pan, followed by the fig cream. Mix well to form a sauce, turn off the heat, then add the cooked pasta along with salt & pepper to taste. Toss the pasta and mix till every strand is coated with the sauce.

5. Garnish with fresh oregano before eating.