Bollire i cardi e condirli con olio EVO. Trifolare i funghi con olio, aglio e alloro. Bollire in abbondante acqua salata la pasta. Scolare e saltare la pasta con i funghi. Fare uno strato di cardi sul fondo del piatto e adagiare la pasta condita. Terminare il piatto con un filo di olio.
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