LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally 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.
If all you can find is regular button mushrooms, this pasta is still worth making - so no excuses.
225 grams chestnut mushrooms
80 millilitres extra virgin olive oil
1 tablespoon maldon salt (or 1½ teaspoons table salt)
1 small clove garlic (crushed)
zest and juice of 1 lemon
4 sprigs fresh thyme (leaves stripped off)
500 grams linguine
1 bunch fresh parsley (chopped)
2 - 3 tablespoons freshly grated parmesan cheese (or to taste)
freshly ground black pepper
Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.