Make Ahead

Nigella Lawson's Linguine With Lemon, Garlic & Thyme Mushrooms

August 13, 2013
Photo by James Ransom
Author Notes

This is a pasta that doesn't expect hand-eye coordination or time management. It's just as happy being served hot, warm, even cold. And all you have to do -- other than boiling pasta -- is put items in a bowl and stir. In other words, it's what you serve when you want to throw a dinner party and come across and blithely, gloriously relaxed as Nigella Lawson always does. She says this is one of her proudest creations. But it's also a pasta that you can happily cook alone, and eat alone until you can't eat any more. Then pack up whatever's left -- for lunch, or tomorrow's dinner, or Saturday's picnic, or a cold midnight snack. Adapted slightly from Nigella Express (Hyperion, 2007). —Genius Recipes

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4 to 6
Ingredients
  • 4 cups (8 ounces) finely sliced cremini or button mushrooms
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon Maldon or kosher salt or 1 1/2 teaspoons table salt
  • 1 small clove garlic, minced
  • 1 lemon, zested and juiced
  • 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
  • 1 pound linguine or other pasta shape
  • 1 bunch fresh flat-leaf parsley, leaves chopped, to give 1/2 cup
  • 2 tablespoons freshly grated Parmesan, to taste (up to 3 tablespoons)
  • 1 pinch Freshly ground black pepper
In This Recipe
Directions
  1. Slice the mushrooms finely, and put them into a large bowl with the oil, salt, garlic, lemon juice and zest, and gorgeously scented thyme leaves.
  2. Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
  3. Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.

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Review
Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.