Linguine with Lemon, Garlic and Thyme Mushrooms

Nigella Lawson

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)

Show: Nigella ExpressEpisode: Hey Presto

Picture of Linguine with Lemon, Garlic and Thyme Mushrooms Recipe Photo: Linguine with Lemon, Garlic and Thyme Mushrooms Recipe
Rated 5 stars out of 5
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Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
4 to 6 servings
Level:
Easy
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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.

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.

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Newest Ratings and Reviews

Read all 46 reviews

  • on January 21, 2012

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    This dish is to die for!! My family loves it. I serve it about once a week. Served this to one of my good friends and she loved it so much she also serves it to her family once a week. I make this my signature dish when I have dinner parties. Love it!!

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  • on December 22, 2011

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    I have made this recipe several times and it is always delicious. The freshness is amazing! I did find that 1 pound of pasta is too much for the remaining ingredients, so I just use as much as I need.

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  • on November 24, 2011

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    This recipe was absolutely delicious!! I'm not a fan of mushrooms but the lemon zest and the garlic blended together give it a wonderful taste!

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