Source: Food and Wine Quick from Scratch

Spaghettini with Mushrooms,Garlic & Oil
Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.
Serves: 4
Prep Time: 5 minutes
Cook Time: 9 minutes


1/2 cup olive oil
3 garlic cloves, minced
1/8 teaspoon dried red pepper flakes
2/3 pound mushrooms, sliced
1 teaspoon salt
1 pound spaghettini
3 tablespoons flat leaf parsley, chopped
1/4 teaspoon fresh ground black pepper

In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.

In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

Wine Recommendation: The earthy taste of mushrooms goes wonderfully with the correspondingly earthy flavor of a pinot noir, while the assertive flavor of the garlic calls for a simple version of this wine. A bottle of Givry, Rully, or Mercurey from France