linguine ai funghi crudi - Nigella Lawson

Ingredients

225 gram(s) chestnut mushroom(s)
80 ml extra virgin olive oil
1 tablespoon(s) maldon salt (or 1½ teaspoons table salt)
1 clove(s) garlic (crushed)
1 lemon(s) (juice & zest)
1 teaspoon(s) thyme (leaves)
500 gram(s) linguine
1 bunch(es) parsley (chopped)
3 tablespoon(s) parmesan cheese (grated to taste)
1 pinch of black pepper (freshly ground)

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.