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.
The dressed mushrooms also make a great salad, in which case boost the quantities of sliced mushrooms to 375g (omitting the pasta altogether but keeping the other ingredients the same).
If all you can find is regular button mushrooms, this pasta is still worth making – so no excuses.
Serves 4-6
chestnut mushrooms 225g
extra virgin olive oil 80ml
sea salt flakes 1 tbsp
garlic 1 small clove, crushed
lemon zest and juice of 1
fresh thyme 4 sprigs, stripped to give 1 tsp leaves
linguine 500g
fresh parsley 1 bunch, chopped
parmesan 2-3 tbsp, freshly grated, or to taste
freshly ground 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.
From Nigella Express by Nigella Lawson (Chatto & Windus, £28). To order a copy for £24.64, go to guardianbookshop.com
