Bring a pot of water to a boil and then add 90g casarecce or other short pasta and cook according to package instructions (8-10 minutes).

Meanwhile, take 90g wild mushrooms, cleaned (chanterelles/girolles), 1 large garlic clove, finely chopped, the leaves of three sprigs of fresh thyme, and place in a medium-sized pan with a glug of olive oil. Fry gently, till the mushrooms are softened (6-8 minutes). Season with sea salt and pepper. Stir in a large spoonful of thick cream (optional).

Drain the pasta and add to the saucepan, stirring till the sauce is well combined with the pasta. 

Serve with a good sprinkling of parmesan and chopped, roasted hazelnuts.