Nothing fancy here but might be the break you need from all the Christmas festivities. Minimal effort required!
Wine Suggestion: a light red wine was our choice today; the Domaine Bellier Cheverny Rouge, a blend of Pinot Noir and Gamay from the Loire in France. Earthy and fresh plums and cherry flavours with fine, light tannins.
Linguine with garlic mushrooms & sage – serves 2
- 150g linguine
- 25g butter
- 250g chestnut mushrooms, sliced
- 1 clove of garlic, crushed
- a good pinch of chilli flakes
- a handful of sage leaves, chopped
- juice of ½ a lemon
- 50g Parmesan, finely grated
Cook the linguine in loads of salty water according to the timings on the pack.
Meanwhile, heat the butter in a frying pan and fry the mushrooms until very soft and golden and the any liquid has pretty much disappeared.
Add the garlic and chilli and cook for 2 to 3 minutes, then stir in the sage and cook for another minute. Season generously.
Drain the pasta but reserve some of the cooking liquid. Add the cooked pasta to the mushroom pan with the lemon juice, Parmesan and enough of the reserved water to make a sauce. Toss everything together until the pasta is coated.
Serve with a bit of extra Parmesan over the top if you like.
(Original recipe by Janine Ratcliffe in Olive Magazine, November 2015)
Jono & Jules do food & wine 
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