To prepare, soak fresh morels in a bowl of warm (not hot) salt water for ~5 minutes to remove any dirt or bugs. Remove from water and trim off the end. Slice in half lengthwise and soak in a new batch of warm salt water for an additional 5 minutes. Remove from water and let drain on a clean paper towel.

In a pan over medium heat, heat olive oil and 1 tbsp butter. Sauté minced shallot and garlic until translucent. Add in the thyme and morels and cook, stirring occasionally until morels are tender.

While the mushrooms are sautéing, cook pasta until al dente. Add pasta and ~1/3 cup of pasta water to the mushroom mixture. Add in the remaining 2 tbsp butter and cook on med-high heat for ~1 minute. Season with s+p and top with grated parmesan. Enjoy!