Name: Mushroom and truffle butter linguine
Total time: 900 s
Yield: 2
Ingredients: 250 gram linguine; 250 gram chestnut mushroom; 100 gram Parmigiano Reggiano and truffle butter; to taste parmesan

Step 1

Cook the linguine (250 g) in a large pan of salted boiling water until al dente.

Step 2

Meanwhile, heat a splash of oil in a large, deep, frying pan over a medium-high heat. Add the chestnut mushrooms (250 g) and fry until deeply golden brown. When the pasta is almost ready, add the M&S Collection Parmigiano Reggiano and truffle butter (100 g) to the pan, allowing it to melt.

Step 3

Use tongs to add the pasta to the mushrooms. Add a splash of the pasta cooking water. Toss together until glossy and serve with parmesan (to taste) on top.

Mushroom and truffle butter linguine

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