- 4
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
- # 2 2 tbs. garlic infused olive oil
- 8 ounces pancetta, 8 ounces linguine, parsley leaves optional
Preparation
Step 1
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.
# 2 Preheat oven to 500 degrees F.
Remove rind from pancetta and place in ovenproof dish with garlic oil, dice the rest of pancetta and add to dish. Place in oven for 10 to 15 minutes until crisp.
Cook linguine, drain and add to pancetta dish and toss well. Add a little cracked pepper and parsley if desired.