This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Recipe courtesy of
Linguine with Lemon, Garlic and Thyme Mushrooms
Total:
25 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 8 ounces/4 cups finely sliced chestnut/cremini mushrooms
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
  • Small clove garlic, minced
  • 1 lemon, zested and juiced
  • 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
  • 1 pound linguine
  • 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
  • 2 to 3 tablespoons freshly grated Parmesan, or to taste
  • Freshly ground black pepper

Directions

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

IDEAS YOU'LL LOVE

Lemon Linguine

Linguine Crab

Recipe courtesy of Ruth Rogers

Linguine with Walnuts: Linguine alle Noci

Recipe courtesy of Mario Batali

Linguine with Clams

Recipe courtesy of Nadia G

Linguine and Prosciutto Frittatas

Recipe courtesy of Giada De Laurentiis

Crazy Rich Linguine Alfredo

Recipe courtesy of Nadia G

Neapolitan Linguine alle Vongole

Recipe courtesy of Lello Arpaia

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c