Ingredients

This will serve 4 as a vegetarian main course or 8 as a starter.

450g/16oz-dried linguine (or any dried pasta)
25g/1oz butter
90ml Olive oil
4 garlic cloves, peeled and finely sliced
450g/16oz mushrooms, (button, chestnut or a mixture)|, washed, patted dry and sliced
300ml pot crème fraiche
A bunch of flat leaf parsley, washed and chopped
Freshly ground black pepper.
To serve: grated or shavings of Parmesan cheese

· Cook the linguine in boiling water according to the instructions on the packet.
· Heat the butter and olive oil in a large frying pan and gently cook the garlic and the mushrooms until golden.
· Drain the pasta well, return to the rinsed and dried pan, add the mushrooms and garlic, crème fraiche and chopped parsley.
· Gently mix together and season well with black pepper.
· Turn out into a serving dish.
· Serve sprinkled with the Parmesan cheese.

This dish also makes a good starter and would work well with the addition of Pancetta or chopped streaky bacon, cooked before adding the mushrooms and garlic.