Garlic Mushroom Pasta

Ingredients

• dried tagliatelle — 200g (dry)
• chestnut mushrooms, sliced — 300g
• unsalted butter — 40g
• garlic cloves, thinly sliced — 4 cloves
• extra virgin olive oil — 1 tbsp
• fresh flat-leaf parsley, chopped — 10g
• parmesan cheese, grated — 30g

Method

1. 1

   Bring a large saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente.

2. 2

   While the pasta cooks, heat the olive oil and half of the butter in a large frying pan over a medium-high heat.

3. 3

   Add the sliced mushrooms to the pan and fry until golden brown and tender, about 6-8 minutes.

4. 4

   Lower the heat to medium, add the remaining butter and the sliced garlic, and sauté for 1-2 minutes until the garlic is fragrant but not browned.

5. 5

   Reserve 50ml of the starchy pasta water, then drain the tagliatelle.

6. 6

   Add the cooked pasta and the reserved water to the mushroom pan. Toss well to coat the strands in the garlic-butter emulsion.

7. 7

   Remove from the heat, stir in the grated parmesan and fresh parsley, and season with sea salt and cracked black pepper before serving.