This recipe is best with
- 100g dry pasta (fettuccine, spaghetti or linguine)
- 1 tbsp butter or olive oil
- 3 cloves garlic, coarsely chopped
- 200g fresh mushrooms, thickly sliced *
- 100ml whipping cream
- 50ml milk
- 1/4 level tsp salt
- 1/4 level tsp ground pepper
- 1 tbsp chopped parsley
- * Use button, oyster or shiitake or a mixture. I got a small 200g pack of mixed mushrooms, which were perfect for this dish.
- Put 1 litre of water to boil and add 1 level tsp salt. Add pasta and cook for the number of minutes specified on the package (it will vary according to pasta type and brand). When cooked--cut off a little and taste--it should be tender but still have a little bite. Drain pasta into a colander.
- If you'd like to garnish your dish with some greens (such as broccoli, snow peas or baby kai lan), rinse vegetables and pop them into the boiling water for 3 to 5 minutes. Just remove them from the water onto a plate before you cook the pasta in the same water.
- While pasta is boiling, heat butter or oil over medium heat in a small pan. Soften the chopped garlic in it for 2 to 3 minutes (do not brown) and add mushrooms and 1 tbsp of water and stir them for 5 minutes until they wilt. Season with the salt and pepper and pour in the cream/milk mixture. Boil for 2 minutes, stir in the chopped parsley and take sauce off the heat. Stir into the hot, drained pasta.
- To serve, arrange fish, pasta and vegetables on individual serving plates. Serve hot!