- shitake mushrooms
- parmesan cheese
- angel hair pasta (or pasta of your choice)
Boil the water for the pasta. When it’s good and rolling, add in the pasta and about a teaspoon of olive oil (if you like), to keep the pasta from sticking together. Salt the pasta, and cook about 8 minutes or so.
While you’re waiting for the pasta, get a skillet nice and hot. Add some oil and saute the mushrooms (cut up in any way you like. You do need to discard the stems as they aren’t edible and way too tough to try in any case). Cook down for about 5 minutes, add salt and pepper to taste. Add in some parsley and garlic, depending on taste again.
When the pasta is ready reserve about 1/4 cup of the pasta water and drain the rest. Add the pasta to the skillet. Add the zest and juice of 1 lime and add the parmesan. Mix together and let simmer for two minutes before adding int he pasta water to make a smooth sauce.