This is one among 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 might be too presumptuous to call this linguine ai funghi crudi. It’s about as speedy as you possibly can 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 recent cooked pasta.
The dressed mushrooms additionally make an important salad, during which case enhance the portions of sliced mushrooms to 375g (omitting the pasta altogether however protecting the opposite substances the identical).
If all you’ll find is common button mushrooms, this pasta continues to be value making – so no excuses.
Serves 4-6
chestnut mushrooms 225g
further virgin olive oil 80ml
sea salt flakes 1 tbsp
garlic 1 small clove, crushed
lemon zest and juice of 1
contemporary thyme 4 sprigs, stripped to present 1 tsp leaves
linguine 500g
contemporary 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 line with packet directions and drain loosely, retaining some water. Shortly put the drained pasta into the bowl with the mushroom combination.
Toss every little thing 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
