Tagiatelle and pizza

Last night, after a busy day, we decided to do an easy dinner.  We started with a small serve of Tagliatelle which are always served long, like spaghetti, but in this case Diane broke the long strands into short pieces about 40 mm long (app. 2 inches).  She then made a classic sauce of sliced mushrooms sautéed in butter and then dressed with parmesan and finally mixed with a small amount of truffle oil.   The result was superb!

Our final course was one of the Good Doctor’s Pizzas.

All of this washed down with a few glasses of wine remaining from earlier meals.

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