Ingredients:
300g dried linguini pasta
400g field mushrooms (sliced)
250g Parmesan cheese (grated)
50g Winter Tarn unsalted butter
3 garlic cloves (finely chopped)
1 tsp ground sea salt
1 tsp freshly ground black pepper
Fresh parsley to garnish
Method:
Cook the pasta in a large pot of salted boiling water, following the on-pack instructions. (Once the pasta is cooked reserve around 100ml -150ml of the pasta water, then drain the pasta and set aside to rest).
While the pasta is cooking, melt 25g of the butter in a large frying pan on a medium heat. Add the sliced mushrooms and cook for 4-5 minutes until they start to colour.
Then add the chopped garlic to the pan along with the salt and pepper stirring constantly for about a minute so the garlic doesn’t burn.
Turn down the heat and add the remaining 25g of butter, the cooked pasta, reserved pasta water, and half of the grated parmesan cheese. Mix together with serving tongs to coat the pasta.
Taste and add more seasoning as required. Serve immediately into a large pasta bowl, sprinkle the rest of the grated parmesan over the pasta and add a several sprigs of fresh parsley to garnish.