Pasta with Chanterelles

Dice the butter into small cubes and place them in the freezer.

Carefully sort and clean the chanterelles, avoiding washing them if possible.

Tear larger mushrooms into a few pieces by hand, leaving smaller ones whole.

Heat olive oil in a skillet over medium heat, add the unpeeled garlic, and let it warm for 1 minute.

Increase the heat to high, arrange the chanterelles in a single layer, and leave them untouched for the first 2 minutes.

Stir the mushrooms, add the thyme, and sauté for another 2-3 minutes.

Lower the heat to medium, pour in boiling water, season with salt, and let simmer for 2-3 minutes.

Meanwhile, cook the pasta in salted water for 1-2 minutes less than the package instructions.

Transfer the pasta to the skillet with the chanterelles, add some pasta cooking water, and reduce the heat.

Begin making continuous circular motions with tongs, lifting and lowering the pasta.

After a minute, gradually add the ice-cold butter while continuously stirring to create a thick sauce.