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  1. Start with freshly made pasta prepared in a food processor. I followed this recipe.
  2. Add the freshly made pasta to salted boiling water. Stir once to separate pasta. Cook until al dente or about 5-6 minutes.
  3. While the pasta cooks, carefully clean 2 cups of chanterelles, removing any dirt. Cut into bite sized pieces. Some can be left whole based on their size.
  4. Finely shred 1 cup of kale, stems removed.
  5. Mince 2-3 garlic cloves.
  6. In a sauce pan, sauté the minced garlic for a minute or so with 1 tablespoon of butter.
  7. Add the shredded kale, chanterelles, and the remaining butter to the pan.
  8. Cook until soft, about 5 minutes.
  9. Add 1/2 cup of heavy cream and stir.
  10. Season with salt and freshly ground pepper to taste.
  11. Drain and add the cooked pasta to the pan plus 1 cup of pasta water, and stir to coat. Remove from heat.

Serve pasta with freshly shaved or grated pecorino romano cheese.