This is one among my proudest creations and, I suppose, an excellent 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 recent cooked pasta.
The dressed mushrooms additionally make an important salad, through which case increase the portions of sliced mushrooms to 375g (omitting the pasta altogether however preserving the opposite substances the identical).
If all you will discover is common button mushrooms, this pasta remains to be price 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 provide 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.
Prepare dinner the pasta based on packet directions and drain loosely, retaining some water. Rapidly put the drained pasta into the bowl with the mushroom combination.
Toss every part collectively effectively, 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 Specific by Nigella Lawson (Chatto & Windus, £28). To order a duplicate for £24.64, go to guardianbookshop.com
