Sunday, April 14, 2024

Recipe for linguine with lemon, garlic and thyme mushrooms by Nigella Lawson | Pasta


This is considered one of my proudest creations and, I suppose, a very good instance of a recipe that isn’t initially from Italy, however sits uncontroversially in her culinary canon. I don’t suppose it will be too presumptuous to call this linguine ai funghi crudi. It’s about as speedy as you’ll be able to think about: you do no extra to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme, and toss them into the new cooked pasta.

The dressed mushrooms additionally make a terrific salad, through which case increase the portions of sliced mushrooms to 375g (omitting the pasta altogether however maintaining the opposite components the identical).

If all you will discover is common button mushrooms, this pasta remains to be value making – so no excuses.

Serves 4-6
chestnut mushrooms 225g
additional virgin olive oil 80ml
sea salt flakes 1 tbsp
garlic 1 small clove, crushed
lemon zest and juice of 1
recent thyme 4 sprigs, stripped to offer 1 tsp leaves
linguine 500g
recent parsley 1 bunch, chopped
parmesan 2-3 tbsp, freshly grated, or to style
freshly floor pepper

Slice the mushrooms finely, and put in a big bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.

Cook dinner the pasta in keeping with packet directions and drain loosely, retaining some water. Rapidly put the drained pasta into the bowl with the mushroom combination.

Toss the whole lot collectively nicely, then add the chopped parsley, grated cheese and pepper to style, earlier than tossing once more, and eat with pleasure in your coronary heart.

From Nigella Categorical by Nigella Lawson (Chatto & Windus, £28). To order a duplicate for £24.64, go to guardianbookshop.com

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