Linguine with Lemon, Garlic, Thyme and Mushrooms ….adulterated from Nigella.com
This is outrageously easy and will take more time to write than cook it. It’s basically just tossing the mushrooms, lemon and thyme through the cooked pasta and virtually cooking it by the heat. Delicioso!
You need for 6 girls, 4 men and 30 models
225g chestnut mushrooms
80ml extra virgin olive oil
1 x 15ml tablespoon Maldon salt or 1 1/2 teaspoons table salt
1 small clove garlic,
crushed zest and juice of 1 lemon
4 sprigs of fresh thyme, stripped to give 1 teaspoon leaves
500g linguine
1 bunch fresh parsley, chopped 2-3 tablespoons
freshly grated Parmesan,
Freshly ground pepper to taste.
- Slip into Burberry puffa jacket.
- Pull on mountaineering socks. And hat.
- Turn up the fire/heater/George Clooney full blast.
- Pour a wine or ten.
- Chop the garlic in pieces the size of your credit limit left on your Amex.
- Chop the mushrooms as finely as an Hermes watch band.
- Stripe the thyme leaves from the sprigs. NB ; that will be the only stripping tonight.
- Chop the parsley into pretty small bits.
- Zest the lemon and then juice it.
- Toss the mushrooms in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and the divine scented thyme leaves.
- Cook the pasta and drain loosely, retaining some water.
- Pour another wine.
- 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,
- Eat with joy in your heart.
- Thank you Nigella.
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