Clean the mushrooms thoroughly without wetting them. Cut away the bottom of the stalk, then brush the rest of the stalk and the cap with a fine brush to remove any soil. Slice the mushrooms (not too finely) and crush the clove of garlic. Fry the garlic gently in a large frying-pan with 3-4 spoonfuls of Zucchi 100% Italian Sustainable extra virgin olive oil. Add the sliced mushrooms and cook over strong heat for about 5-10 minutes, stirring from time to time, until they are soft but not over-cooked. Add a few shredded calamint leaves and keep warm.
In the meantime, cook the tagliatelle in salted boiling water. A minute before it is cooked, drain it, setting a few spoonfuls of the pasta cooking water aside. Pour the tagliatelle into the frying-pan with the porcini mushrooms, which in the meantime you have returned to the heat. Cook together in the frying-pan for one minute with a couple of spoonfuls of the cooking water from the pasta to mix the flavours thoroughly. When the tagliatelle is ready, complete with a dash of black pepper and serve. For an even richer flavour, add a dribble of Zucchi truffle flavoured EVO oil directly on the plate.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.