Tagliatelle ai finferli e zafferano

Bring a pot of salted water to the boil. Clean the mushrooms and chop into small pieces

Gently cook the onion in olive oil. Add the saffron to the pasta water. When onion is soft, add the mushrooms to the pan with the onions and turn up the heat

Add wine to mushrooms and let it evaporate. Add pasta now, being careful not to break the pasta. Cook according to instructions

Add a ladle of cooking water to the mushrooms and at the last minute, add the chopped parsley. Drain pasta al dente and add to sauce. Mix well and serve with grated parmesan