Tallulah Wine Bar's trenette pasta

Get this recipe courtesy of Dylan Perkins, executive chef at Tallulah Wine Bar & Bistro in Birmingham.

Ingredients:
8 ounces fresh egg pasta, or 8 ounces good quality dried semolina pasta
1 tablespoon unsalted butter
1 head black garlic, squeezed out of its papery skin and roughly smashed
4 ounces seasonal foraged mushrooms (chanterelle, morel, yellowfoot, hen of the woods)
1 sprig fresh thyme
2 ounces grappa
1 tablespoon crème fraiche (French style cultured sour cream)
2 ounces reserved pasta cooking water
4 leaves of fresh basil, torn
1 tablespoon whole marcona almonds
salt and freshly ground pepper to taste
freshly grated parmigiano reggiano cheese to taste

Method:
Boil water and season it with a pinch of salt.  Clean foraged mushrooms with a soft brush or a damp towel.  Drop fresh pasta in the boiling water.  Meanwhile, heat butter in a sauté pan large enough to hold two servings of pasta.  Allow butter to become slightly foamy and light brown in appearance, but not burnt.  Add cleaned mushrooms to pan with the fresh thyme and a bit of salt and pepper.  Let the mushrooms get some color and soften a bit, then add the black garlic and the grappa.  Remove thyme.  Allow the alcohol to cook off and add the crème fraiche and the cooked fresh pasta (should not take more than 3 minutes to cook, along with a small amount of the pasta water.  Let the sauce come together with the pasta and taste for seasoning and adjust if necessary.  Serve in bowls and garnish with the torn basil, marcona almonds and parmigiano.