recipes

Serves: 4-6

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.