Prepare the Yellowfoot Chanterelles:

1. Clean the yellowfoot chanterelles by gently brushing off any dirt or debris with a soft brush or cloth. Trim the ends if necessary. Avoid washing them as they can absorb water.

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions around 8 min until al dente. Reserve about 1/2 cup of pasta water before draining.

Saute the Aromatics:

1. In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and chopped shallot to the skillet and sauté until fragrant and translucent, about 2-3 minutes.

Cook the Yellowfoot Chanterelles:

1. Add the cleaned yellowfoot chanterelles to the skillet with the garlic and shallot. Cook, stirring occasionally, until the mushrooms are tender and golden brown, about 5-7 minutes.

Combine Pasta and Yellowfoot Chanterelles:

1. Once the mushrooms are cooked, add the cooked pasta to the skillet with the mushrooms. Toss everything together gently, adding a splash of pasta water if needed to loosen the sauce and help it coat the pasta evenly.

Season and Serve:

1. Season the pasta with salt and pepper to taste. Garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve hot.

Enjoy!