In a pan, over low heat, heat up the olive oil with the unpeeled garlic and the chopped parsley.
Take away the garlic, clean and chop the chives, then cut the Asiago cheese into stripes.
Cook the Porcini mushrooms Pappardelle Filotea in plenty of salted boiling water for 3 minutes, drain the pasta and toss it in the pan for one minute with a little cooking water.
Put the pappardelle in warm plates adding a sprinkle of chives and the stripes of Asiago cheese on top.
Serve after one minute and enjoy!