Recipe courtesy of Nigella Lawson

Linguine with Lemon, Garlic and Thyme Mushrooms

Name: Linguine with Lemon, Garlic and Thyme Mushrooms
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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

69 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

420

Total Fat

14

Saturated Fat

3

Carbohydrates

61

Dietary Fiber

4

Sugar

3

Protein

13

Cholesterol

3

Sodium

353

Total: 25 min
Prep: 10 min
Cook: 15 min

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.

Show: Nigella Express

Episode: Hey Presto

Linguine with Lemon, Garlic and Thyme Mushrooms

69 Reviews

Ingredients

Directions

Categories:

Looking for Something Else?

Spring Linguine

Linguine Spiaggia

Linguine with Asparagus

Bacon-Tomato Linguine

69 Reviews