Spaghetti  Aglio e Olio

Yield

4 people

Time

15 minutes

Forego the cruelty, skip the clams, and make this sensational Spaghetti Aglio e Olio recipe!

Ingredients

– 8 oz oyster mushrooms – 3/4 lb capellini pasta (you can use whole wheat or basic semolina noodles) – 1/3 cup extra virgin olive oil + more for garnish – 1/3 cup lemon juice freshly squeezed – 9 large cloves garlic (grated or thinly sliced) – 1/2 tsp red pepper flakes or to taste – zest from 1 lemon – 1.25 cups reserved pasta water the water you cooked the pasta in – 1/3 cup Italian parsley (roughly chopped + more to your liking) – 1 lemon cut into wedges for serving – S & P to taste

1. Make the noodles – Bring a pot of water to a boil and season with salt. Cook the noodles until al dente. Reserve two cups of the pasta water then drain. Transfer to cold water.

2. Make the mushrooms – Heat a skillet with a drizzle of olive oil and a pinch of salt. Add the mushrooms and cook until wilted. Remove from the pan.

3.  Make the Aglio e Olio sauce – In the same skillet, add the garlic, chili flakes, and ⅓ cup of olive oil. Cook until fragrant and add half of the reserved pasta water. Whisk until combined. Whisk in the lemon juice.

4.  Combine – Drain the pasta and add to the skillet with the oil mixture, along with the cooked mushrooms and parsley. Toss with tongs until coated. Add more pasta water if needed.

5. Garnish and serve – Garnish with more parsley, red pepper flakes, and a lemon wedge if desired. Serve and enjoy!

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