- For pasta water Salt
- 1 lb Linguine
GARLIC MUSHROOM SAUCE
- 1 tbsp Olive oil, extra virgin
- 1 lb Mushrooms, cremini or button, sliced
- 3 sprigs Thyme, sprigs
- 6 cloves Black garlic, minced
- 3 cloves Garlic , minced
- ½ cup Red wine
- To taste Salt
- To taste Black pepper, freshly ground
- For garnish Parmesan cheese, grated
- Bring a large pot of salted water to a boil. Add linguine and cook until a few minutes before al dente. Drain pasta and return to pot.
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms and sautee until they release their water, about 5 minutes.
- Add thyme and continue to saute until the liquid has cooked off, about 8 more minutes. Add black garlic and white garlic. Saute until fragrant, about 1 minute.
- Add red wine and cook until it has reduced, about 2 to 4 minutes. Be sure to scrape to deglaze the bottom of pan.
- Remove thyme sprigs. Add cooked linguine and toss until heated through and well-combined. Remove from heat.
- Garnish with salt, black pepper and Parmesan cheese.
- You can use any long pasta noodle you wish
- If you like spice, add 1 minced jalapeno pepper at the same time as garlic
- Because of its sticky consistency, black garlic can be difficult to mince, so just chop it as best you can. You want small pieces so they can be evenly distributed throughout the dish
- If you are unable to find black garlic, 1 tbsp of reduced balsamic vinegar can be used as a substitute