A quick supper from the Languedoc region in France shared by Diana Henry.
Ingredients
- 2 plump garlic cloves peeled and finely chopped
- a generous handful of parsley finely chopped
- 225 g chestnut mushrooms or wild if available
- 200 g linguine or tagliatelle
- 4 tbsp olive oil
- 10 g unsalted butter
- 2 free range eggs
Servings:
Instructions
- Mix the garlic and parsley together to make persillade.
- Clean the mushrooms with kitchen paper and either chop or slice them.
- Boil a saucepan of salted water and cook the pasta for a little less time than it says on the packet.
- Meanwhile, heat 1½ tablespoons of the oil in a frying pan and briskly fry the mushrooms. Season with salt and pepper. Add the butter and persillade and stir everything around, letting the garlic cook a little.
- Fry the eggs in the remaining oil in a separate pan, while the pasta finishes cooking.
- Drain the pasta and add it to the frying pan with the mushrooms, tossing everything together. Top each serving with a fried egg.
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