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    Ingredients for 4 people:
    400 g of Rustichella d'Abruzzo conchiglioni
    500 g of champion mushrooms
    2 cloves of garlic
    150 g of grated Parmigiano Reggiano
    Rustichella d'Abruzzo extra virgin olive oil to taste
    100 g of pine nuts
    Basil leaves
    salt q.b.

    Wash and finely chop the champion mushrooms. In a pan, brown the garlic in the oil, add the mushrooms and simmer for 15 minutes. Then add the pine nuts. Meanwhile, prepare the conchiglioni in boiling salted water and drain when al dente. Add the sauce and whisk in the pan for a few minutes, adding the grated Parmesan cheese into flakes. Serve and decorate with some fresco basil leaves.

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