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Wild mushroom linguini

Mike Robinson from Great Food Live
The beauty of this dish lies in Mike Robinson's bountiful selection of earthy mushrooms - they make a great marriage with piping hot pasta

Wild mushroom linguini

Method

1. Place the linguini in a big pan of salted boiling water and cook until 'al dente' - it should still have a slight bite. While the pasta is cooking, prepare the mushrooms.

2. Clean, but don't wash the mushrooms, and thickly slice. Heat the olive oil in a large frying pan and add the chilli, garlic and mushrooms. Cook for 2 minutes, until softened. Scatter over the parsley.

3. Tip in the drained pasta, season with salt and pepper and squeeze over the lemon juice

4. Transfer the pasta onto a large plate and finish with plenty of Parmesan cheese shavings - serve straight away.

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Serves: 2

Prep: 10 min
Cook: 15 min

Ingredients
250g fresh linguini pasta
150g fresh porcini mushrooms
100g chanterelle mushrooms
100g trompettes
100g oyster mushrooms
100ml Olive oil
2 medium-hot red chillies, chopped
3 garlic cloves, finely chopped
large handful flat-leaf parsley
1/2 lemon, juice only
50g parmesan shavings
salt and pepper