Mushroom pasta with oven-baked chicken legs

Ingredients

For the chicken legs

• 6 bone-in chicken legs
• 2 tablespoons sweet and hot paprika
• 2 tablespoons curry powder
• 45 ml soy sauce
• 250 ml yogurt

For the pasta

• 500 g Barilla pasta
• 4000 ml water
• 12 g salt
• 500 g fresh mushrooms
• 15 ml white truffle oil
• 2 garlic cloves
• 1 chili pepper
• 1.5 g salt
• 1 teaspoon curry powder
• 200 ml cream (20% fat)
• 50 g smoked cheese
• 5 g Greek basil

Preparation

1. Pat the chicken legs dry with paper towels and remove the skin. Mix the yogurt with the soy sauce, paprika and 2 tablespoons of curry, then put the chicken in the marinade and refrigerate for 4 hours. 2. Preheat the oven to 170°C. Put the chicken legs and all the marinade in a baking dish and roast for 75 minutes, until browned and the juices near the bone run clear. 3. Bring 4000 ml of water and 12 g of salt to a boil. Cook the pasta for 10 minutes, until al dente, then reserve 240 ml of the cooking water and drain. 4. Cut the mushrooms into thick slices, and chop the garlic and chili pepper. Heat the white truffle oil in a large skillet, add the mushrooms, garlic and chili and cook for 8 minutes, until the mushrooms are tender. Stir in 1 teaspoon of curry and 1.5 g of salt. 5. Add the pasta to the mushrooms. Take the cream out of the fridge 15 minutes beforehand, stir a few spoonfuls of the hot mixture into it, then pour it into the pan with 100 ml of the reserved water. Heat everything over low heat for 2 minutes, until the sauce clings to the pasta. 6. Turn off the heat and grate the smoked cheese over the top. Add the Greek basil leaves and serve the pasta with the chicken legs.