Original Recipe from Carla Lalli Music's cookbook, ‘That Sounds So Good’
Kosher salt and freshly ground black pepper 6 garlic cloves 1 lemon 125 ml (4½ fl oz/½ cup) extra virgin olive oil 1 teaspoon mild chili flakes, such as Aleppo pepper 1 French shallot 450 g (1 lb) Maitake mushrooms Chunk of Parmigiano, for grating and serving 2 cups lightly packed herbs (leaves and tender stems), such as parsley, mint and/or rocket (arugula) 2 tablespoons unsalted butter 450 g (1 lb) wide pasta noodles, such as pappardelle
1. Bring a large pot of water to a boil and season it with salt. Pick out the smallest garlic clove and finely grate it into a small bowl. Grate in the zest of the lemon, then stir in 2 tablespoons olive oil and the chilli flakes. Season the oil mixture with salt and pepper and set aside. 2. Thinly slice the remaining 5 garlic cloves and the shallot. Trim the mushrooms; tear into bite-size pieces. Juice the zested lemon into a small bowl. Grate parmesan.
3. Add the herbs to the boiling water and cook until very softened, 2 minutes. Use a mesh spider or tongs to remove the herbs and hold them under cold running water until cool enough to handle. Squeeze out as much excess liquid as possible. Thinly slice the herbs and stir them into the oil mixture. Taste and adjust with more salt and chilli flakes, if desired. Set the herb sauce aside.
4. Get your mushrooms going before starting the pasta. Heat a large cast-iron casserole pot over medium–high for 1 minute, then add 3 tablespoons olive oil and half the mushrooms. Cook, tossing, until the mushrooms are coated with oil, then cook, undisturbed, until browned on the underside, 2–3 minutes. Season with salt and toss, then cook, stirring occasionally, until the mushrooms are browned all over and cooked through, 4 –5 minutes more. Transfer mushrooms to a large plate and repeat with the remaining oil and mushrooms, then add these mushrooms to the first batch. Bring the water back to the boil.
5. Melt the butter in the casserole pot over medium heat until it foams, 15–30 seconds. Add the sliced garlic and shallot and cook until the garlic and butter are golden brown and the shallot is translucent, about 2 minutes. Return the mushrooms to the pot, along with any accumulated juices, and cook, tossing, until well combined. Lower the heat to keep warm.
6. Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, 2–3 minutes less than the time indicated on the packet. Use a mesh spider to transfer pasta to the pot with the mushrooms, then add 1 cup of the pasta cooking liquid. Increase the heat to medium and cook, tossing energetically, until a sauce forms that coats the pasta, 2 minutes. Add the ¼ cup grated cheese, 1 tablespoon lemon juice and another big splash of pasta water and cook, tossing, until cheese is melted and the sauce is clinging to the noodles, 1–2 minutes more. Add a few spoonfuls of herb sauce to the pasta and stir to combine. Serve with remaining herb sauce and more cheese at the table.