Here is the recipe as it appears in Nigella's book, which is perfectly delicious as it is:
225g chestnut mushrooms (I usually just use button mushrooms)
80ml extra virgin olive oil
1.5 tsp salt
1 small clove garlic
zest and juice of 1 lemon
4 sprigs of fresh thyme (I use lemon thyme)
1 bunch fresh parsley, chopped
2-3 tbsp freshly grated parmesan or to taste
freshly ground pepper
1 Slice the mushrooms finely and put in a large bowl with the oil, salt, crushed garlic, lemon juice, zest and thyme leaves
2 Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta in the bowl with the mushroom mixture.
3 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! :)
I love this recipe just as it is, but my husband does not like mushrooms so firm and prefers them a little softer. If you prefer it that way too, you can put a little of the olive oil in a pan, fry the garlic then toss the mushrooms in for a couple of minutes, and its just as good. Here is how it looked after I made it last night...
Yummy!!! I always add way more mushrooms than the recipe says (good way to get that vege count up) and I didn't have linguine at hand, so I just used spaghetti. And as another variation, I really LOVE a bunch of fresh asparagus in it too (I just didn't have any to put in last night). A sprinkle of chilli flakes works well too :)
Hope you give it a try and enjoy it as much as I do - this recipe proves that sometimes the simple things in life are the best!
Bye for now :)