- 1/4 cup extra virgin olive oil
- A very generous grind black pepper
- 6-8 ounces sliced baby bella mushrooms
- 8 cloves black garlic, peeled and sliced
- 1 medium to large shallot, thinly sliced
- 2 tablespoons chopped fresh basil
- Salt, to taste
- Freshly grated Parmesan
- 8 ounces uncooked fresh linguine (or other ribbon pasta)
1. Cook pasta according to package directions. As pasta cooks, heat olive oil in a large, deep nonstick skillet over a medium flame. Grind black pepper into the oil as it heats. Add mushrooms and black garlic to pan and toss to coat with oil. Cook for about 5 minutes, then reduce heat to medium low and add shallot to pan. Cook, stirring frequently—you want to sweat the shallot, not brown it.
2. When pasta is done cooking (keep it on the al dente side—it will continue to cook when added to the mushroom garlic mixture), turn off the heat under the skillet. Drain the pasta, reserving a half cup or so of the cooking liquid. Add the pasta to the skillet and toss to combine. Add the basil and toss. Season with salt to taste. If the pasta is too dry, add some reserved pasta water, a couple of tablespoons at a time.
3. Divide the pasta into two pasta bowls. You’ll likely get a lot of pasta in the bowls at first and leave mushrooms, garlic and shallots in the pan. That’s perfect, because you can then spoon them over the tops of the pasta. Top with freshly grated Parmesan and serve.