Spinach passatelli with wild mushrooms scented with truffle oil

Bring a large saucepan of salted water to the boil. Have ready a large bowl of ice cold water.

Blanch the spinach in the boiling water for a few seconds. Immediately drain then plunge into the ice cold water to preserve the colour. Drain again, pressing out as much water as possible with the back of a wooden spoon.

Put the spinach in a food processor or blender and whiz to a purée. Add the egg and the egg yolk, flour, Parmesan, nutmeg and seasoning. Mix the ingredients together until they form a ball.

Bring another large pan of salted water to the boil.

Put the spinach mixture into a passatelli machine, or a mouli with large holes. Press it straight into the boiling water. Cook for 1-2 minutes (until the passatelli rise to the surface). Remove with a perforated spoon and set aside.

To prepare the sauce, heat the olive oil and butter in a heavy-based frying pan over medium heat. Add the shallots and garlic and gently fry for 2-3 minutes until translucent.

Add the mushrooms and parsley and fry for 5 minutes more.

Stir in the vegetable stock and season to taste.

Add the passatelli to the pan and gently mix until coated in the sauce.

. Serve sprinkled with truffle oil and extra Parmesan.