INGREDIENTS PER 4 PEOPLE
Extra virgin Olive oil, 3 Oz
Cloves garlic, minced, 3
Dried red-pepper flakes, 3 Teaspoon
Button or Portabella or wild mushrooms, sliced, 10 Oz
Salt, 1 Teaspoon
Spaghettini, 13 Oz
Chopped flat-leaf parsley, 3 Tablespoons
Fresh-ground Black pepper, 1/4 Teaspoon
In a medium-size frying pan, heat oil over moderately low heat. Add garlic and the red-pepper flakes and cook, stirring, until the first softens, about 1 minute.
Add sliced mushrooms and salt, then cook until mushroom liquid evaporates and they begin to brown, about 5 minutes.
In a large pot of salted, boiling water, cook the spaghetti until al dente, about 9 minutes. Drain and toss them with the mushroom mixture, parsley and pepper.
Thanks to: Jovina Cooks Italian