In a pan, over low heat, heat up the olive oil with the unpeeled garlic. Add the mushrooms and cook for 5 minutes, then add the wine and salt and pepper to taste.
In a cookware, heat up 2 tbsp of fresh cream with 1/2 sachet of saffron, add parmesan and melt over low heat until you have a smooth and creamy fondue.
Cook the Truffle Chitarrone Filotea in plenty of salted boiling water, drain the pasta and toss it in the pan with the mushrooms .Spread a little fondue in a shallow dish, then putting on it the Truffle Chitarrone. Serve decorating with angel hair chilli and enjoy!