Linguine with Lemon, Garlic and Thyme Mushrooms

Yesterday the rain and storms were comparable to a tropic system. Tornado watches and warnings...the sky had that greenish hue that generally precedes tornadic activity. Scary stuff. We had to drive the dogs to a place where we could walk them.

When we got back, the rain was coming in vertical sheets, smacking the car sideways, very windy...it had gotten worse. I brilliantly had chosen to wear my wellies and a slicker so, protected from the rain, I grabbed a dog from the back seat, ran in the house and back to grab the princess dog, back in the house. Doug ran in with the Harp ale and we stayed inside for the rest of the evening.

By morning my wellies are sinking into the ground all around our pathway from house to cars. One step and my boot just sinks fast about 12 inches. I pulled it out and realized it had been an ant bed. Back to the porch to get rid of the wellies in case live, red biting ants come streaming up and inside my boot while I'm driving.

Now, late afternoon, here is a snap of the ant bed. It had been mounded up about six inches tall.


It's afternoon and has dried up a bit. I didn't want to stick my topsiders all the way inside the hole but you get the idea...it was about a foot deep.


Right, well it's not really an exciting story but I've now gone to the trouble to add the pictures so it's staying.

On to Nigella.

Linguine with Lemon, Garlic and Thyme Mushrooms
Adapted by Tina

I know I wrote that Nigella was killing our waistlines with all her rich recipes. But this one isn’t bad. No rich heavy creams or butter. So, lets knock another one off the list.

Three simple steps and here are the ingredients.

8 ounces (or 4 cups) finely sliced cremini mushrooms

1/3 cup extra virgin olive oil

1 tablespoon salt

Small clove garlic, minced

Zest and juice of a lemon

4 springs thyme ( 1 teaspoon)

1 pound linguine

Parsley

Parmesan cheese

Freshly ground pepper

Step 1 – Slice the mushrooms finely, put in a large bowl with oil, salt, minced garlic, lemon juice and zest and thyme. Mix well.

NOTE: I did not zest the lemon and used the juice from both halves. After my painful yet non-fatal lemon zesting accident I chose to abstain from the zesting for awhile.



Here are the mushrooms, finely chopped.


Step 2 – Cook the pasta according to instructions and drain loosely. You can keep a bit of the water. Quickly put the pasta into the bowl with the lemon mixture.

Step 3 – Toss everything together well adding cheese, parsley and pepper.





That’s it! Serve with French bread and salad.




Nigella Express, Hey Presto section, page 291