Angel Hair Mushroom Arrabiata

  • Yield 4 servings

A steaming bowl of fresh-cooked linguine with hot chili peppers, really good extra-virgin olive oil and fresh basil.


1 pound angel hair pasta or linguine
Salt, to taste
1/4 cup extra-virgin olive oil
2 large shallots, minced
4 garlic cloves, thinly sliced
4 cups sliced mushrooms (button, oyster, portobello, cremini, and/or shiitake)
1 teaspoon dried red pepper flakes, crushed
2 teaspoons grated lemon zest
1/2 cup fresh basil leaves, shredded
1/2 cup Parmesan cheese, shredded (optional)


  1. Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse in ice water to stop cooking. Drain.
  2. Heat olive oil in a nonreactive large saute pan or skillet over medium heat. Add shallots, garlic, mushrooms and pepper flakes. Cook 5 minutes, stirring occasionally, until mushrooms begin to turn golden. Add lemon zest, basil and cooked pasta and combine well, adding a little water if needed to prevent sticking. Season with salt and serve immediately when heated through. Sprinkle with cheese, if desired.  



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