- 300g/11oz chestnuts
- 50g/2oz butter
- 2 shallots, finely chopped
- 200g/7oz wild mushrooms, cleaned
- 50ml/2fl oz brandy
- 175ml/6fl oz double cream
- 500g/1lb2oz fresh tagliarini pasta
- 2 tbsp flatleaf parsley, finely chopped
- 2 tbsp chervil, finely chopped
- 25g/1oz parmesan, freshly grated
- Preheat the oven to 220C/425F/Gas 7.
- Pierce each chestnut with a knife, making a small slit in the shell – this prevents them from exploding in the oven. Place the chestnuts onto a baking tray and roast in the oven for 20-25 minutes, until tender. Remove from the oven and allow to cool, then peel, and roughly chop.
- Heat a frying pan until hot, add the butter and shallots and cook for 1-2 minutes.
- Add the mushrooms and fry for a further one minute.
- Add the brandy and carefully set light to the brandy with a match or by tilting the pan towards the flame. Be careful not to do this under any low fixtures and be careful of loose clothing.
- Add the cream and chestnuts and bring to the boil. Reduce the heat and simmer for two minutes.
- Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions. Drain the pasta, then add to the sauce.
- Add the parsley, chervil and parmesan and season, to taste, with salt and freshly ground black pepper. Mix well and serve in bowls.