| 1 box | BARILLA Campanelle |
| 4 tablespoons | extra virgin olive oil |
| 1 clove | garlic, chopped |
| 1 cup | porcini mushrooms |
| 1 cup | chanterelle mushrooms |
| 1 cup | mixed wild mushrooms |
| 1 cup | heavy cream |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
HEAT the oil in a large skillet. Add chopped garlic and sauté until slightly yellow.
ADD the mushrooms and sauté over high heat until golden.
STIR in the broth and cream; simmer for several minutes and season with salt and pepper to taste.
COOK the Campanelle according to the package directions, Drain and toss with the sauce in the skillet.
SPRINKLE with fresh parsley before serving.