Mushroom Tagliatelle with Garlic and Chilli
Ingredients:
250g chestnut mushrooms, roughly chopped
3 tbsp olive oil
30g butter (or another 2 tbsp olive oil)
4 fat garlic cloves, thinly sliced
200g gluten free spaghetti or tagliatelle (or another long pasta shape)
Chilli flakes, to taste Sea salt and pepper
2 handfuls of finely chopped parsley or chives
2 big handfuls of parmesan or pecorino
Method:
Bring a large pot of salted water to the boil and cook the pasta for a couple of minutes less than the packet time.
Add the olive oil and butter to a large pan over a medium-high heat, once the butter is foaming (if using just olive oil, once the oil is shimmering), add the mushrooms. Leave undisturbed for about 4-5 minutes to brown on the underside then stir and leave to cook for a few minutes on the other side. You want to cook off all the liquid and brown the mushrooms. Add the garlic and chilli flakes and fry for another couple of minutes, lowering the heat to ensure the garlic doesn't colour too much and turn bitter. Season with salt and black pepper.
Once the pasta is al dente, reserve a mug of pasta water then drain. Add the spaghetti to the mushrooms along with a good splash of pasta water, all of the parsley and half of the cheese. Toss well then add the second handful of cheese and a little more pasta water. Toss again then serve straight away.