Linguine With Mushrooms, Lemon, Garlic and Thyme

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.

And please read the Additional Information section at the end of the recipe before proceeding.

225 grams chestnut mushrooms

80 millilitres extra virgin olive oil

2 teaspoons Maldon sea salt flakes (or 1 teaspoon table salt)

1 small clove garlic (crushed)

zest and juice of 1 unwaxed lemon

leaves from 4 sprigs of fresh thyme

500 grams linguine

1 bunch fresh parsley (chopped)

2 - 3 tablespoons freshly grated Parmesan cheese (or to taste) - see Additional Information below

freshly ground black pepper

8 ounces cremini mushrooms

⅓ cup extra virgin olive oil

2 teaspoons kosher salt (or 1 teaspoon table salt)

1 small clove garlic (crushed)

zest and juice of 1 unwaxed lemon

leaves from 4 sprigs of fresh thyme

1 pound linguine

1 bunch fresh parsley (chopped)

freshly ground black pepper

Method

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.

Additional Information

For vegetarians replace the Parmesan with vegetarian alternative.

If all you can find is regular button mushrooms, this pasta is still worth making — so no excuses.

MAKE AHEAD / STORE: It is not advisable to make ahead or store.