Linguine with garlic mushrooms in smoked oil

We have just come back from Mother and Father Toast's. After a weekend curry fest, we took a night off last night with an easy chickpea salad; but joy of joys, we have some left over chana masala and naan breads for tonight - no cooking!.


So, thinking ahead that we are at the theatre tomorrow night celebrating a birthday with Daffydos-the-III and also exciting ourselves for the US Road Trip (can you guess the play yet?); I knocked up this simple pasta dish for our lunches tomorrow. It also enabled me to use one of my amazing three pack of Sussex Gold oils I got for Christmas. This will surely fortify and leave us free to mirror the drinking activity going on, on the stage at 'Fear and Loathing in Las Vegas'.


What you will need
250g chestnut mushrooms
1 red onion
2-3 cloves garlic
1-2 tea spoons of smoked rapeseed oil
2 tea spoons lemon zest
Linguine
Fresh parsley
Parmesan


Firstly slice the red onion and the mushrooms. Next add a small amount of olive oil or plain rapeseed oil to a pan and soften the sliced red onions for five minutes before adding the crushed garlic cloves and sliced mushrooms. Season well with salt and cook for a further five minutes until the mushrooms have softened. Finally add the smoked rapeseed oil and switch the pan off.

Meanwhile, place enough linguine for two on to cook as per packet instructions.


When the linguine is cooked, drain, reserving some cooking water. Toss the linguine through the mushrooms, garlic and smoked oil, adding the cooking water as you go.

Serve the dish topped with plenty of black pepper, the lemon zest, some chopped fresh parsley and fresh parmesan.