Food Network: Linguine with Lemon, Garlic and Thyme Mushrooms

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Linguine with Lemon, Garlic and Thyme Mushrooms
Recipe courtesy Nigella Lawson, 2007

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.