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Spaghettini with Mushrooms, Garlic, and Oil

Spaghettini with Mushrooms, Garlic, and Oil photo
Serves: 4
Food & Wine

We’ve added sautéed mushrooms to the classic--and very simple--spaghetti with garlic and oil, but the dish can still be made in no time at all. Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.

ingredients

  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 1/8 teaspoon dried red-pepper flakes (optional)
  • 2/3 pound mushrooms, sliced
  • 1 teaspoon salt
  • 1 pound spaghettini
  • 3 tablespoons chopped flat-leaf parsley
  • 1/4 teaspoon fresh-ground black pepper

directions

See full recipe on Food & Wine »

Source: Food & Wine

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reviews

  • Barb

    by , November 17, 2012

    I looked at original recipe and like the changes.
    Variations
    Spaghettini with Garlic and Oil Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.
    Spaghettini with Walnuts, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.
    Spaghettini with Salami, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. Cut 1/4 pound of sliced salami into thin strips and toss it into the spaghettini with the parsley and black pepper.


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