Ingredients for 4 people:
250 gr of Garganelli Rustichella d'Abruzzo
400 gr of pioppini mushrooms
20 gr of butter
2 tablespoons of Brandy
½ glass of white wine
2 tablespoons of Rustichella d'Abruzzo extra virgin olive oil
1 stick of celery
1 clove of garlic
1 sprig of parsley
salt
pepper

Preparation:
Clean the pioppini by removing the ends of the stems. Put them in a colander and wash them quickly with cold water, drain and dry them thoroughly. Slice the celery well and brown it in a game with butter, oil, and garlic. Add the mushrooms, brown them over high heat for a couple of minutes, add salt, pepper and sprinkle first with the brandy and then with the winemaking them evaporate. Lower the heat and add the black olives, mix with a wooden spoon and turn off after a couple of minutes. Meanwhile, cook the garganelli in plenty of boiling salted water, drain when al dente and immediately transfer them to the pan with the mushrooms and olives. Sprinkle them with a handful of washed and finely chopped parsley and brown them over high heat for a few moments. Serve and serve.