Hands On Time : 5 minutes
Cooking Time: 10 minutes
Meet your new late-night supper fix, guaranteed to upset all of Asia and Italy at the same time! Despite what you might think, soy sauce and butter result in an unctuous, rich and salty sauce to be slathered on al dente linguine. To add more creaminess, stir grated Parmesan cheese through the cooked pasta. Don’t skimp on the mushrooms here as they complete the dish.
350g linguine or spaghetti
1 tbsp olive oil
3 garlic cloves, thinly sliced
200g oyster or shiitake mushrooms, sliced
3 tbsp soy sauce
40g unsalted butter
Small handful of chopped chives
Sea salt and black pepper
1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes until just cooked. Once cooked, drain the pasta, reserving a cup of the cooking water.
2. Meanwhile, heat the oil in a frying pan and fry the garlic and mushrooms for 5–6 minutes until golden and tender.
3. Add the soy sauce and butter to the mushrooms, and allow the mixture to bubble vigorously before adding the cooked pasta along with a tablespoon or 2 of the cooking water. Mix well then add the chives, season to taste and serve.