PAPPARDELLE WITH WILD MUSHROOMS

By tulawdog

Ingredients

• 12 oz. mixed mushrooms
• 3 Tbsp olive oil
• 2 cloves of garlic, finely chopped
• Dried red pepper flakes, salt, and pepper to taste
• juice of 1/2 lemon
• up to 8 oz. pappardelle
• 1/2 stick (2 ounces) unsalted butter
• a small handful of grated Parmesan cheese
• a handful of fresh flat-leaf parsley, roughly chopped

Preparation

Step 1

Brush off dirt from the mushrooms and slice thinly. In a very hot frying pan, add the olive oil, then the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and red pepper flakes with a pinch of salt (season lightly, Jamie instructs, as a little really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.

Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.