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Linguine with Mushrooms and Truffle Oil
Ingredients
30ml (2tbsp) olive oil
50g (2oz) butter
3 large garlic cloves, crushed
550g (1¼lb) large, open field mushrooms, finely chopped
salt and ground black pepper
350g (12oz) fresh linguine pasta or pappardelle pasta
15-30ml (1-2tbsp) truffle oil (optional)
15ml (1tbsp) chopped fresh sage
This spaghetti dish is given a unique flavour with truffle oil and sage
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Method
1 Heat the oil and butter in a large frying pan, add the crushed garlic and cook for 30sec. Add the mushrooms and cook over a moderate heat for 5-10min or until cooked and all the liquid has evaporated.
2 Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions; drain. Add the pasta to the mushroom mixture with the truffle oil, if using, and chopped sage, then toss well. Season and garnish with a few sage leaves, if you like.
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