Fusilli finocchio and funghi

Name: fusilli finocchio and funghi
Total time: 20 min
Yield: 4
Ingredients: 350 gram fusilli; 2 tablespoon olive oil; 1 onion; 2 clove garlic; 1 fennel bulb; 25 gram dried ceps; 25 gram mushroom; 200 gram leg ham; 0.5 teaspoon pepper; 2 teaspoon salt; 100 milliliters dry white wine; 100 milliliters cream

Ingredients

Directions

Put all dry ingredients in a large pan.
Measure the wine and cream together with 800 ml of water in a measuring cup and pour over the dry ingredients.
Bring to the boil while stirring gently. Boil the pasta in the sauce for about 10 minutes until al dente.