Linguine with Smoked Salmon and Exotic Mushrooms

  • 350g dried linguine
  • Selection of wild mushrooms - Hon-Shimeji, Shiro-Shimeji & Shiitake
  • 150g smoked salmon cut into thin strips
  • Coarse sea salt
  • Crushed black pepper
  • Olive oil (prefer extra virgin for drizzling)
  • Half a lemon
  • Flat leaf parsley, to garnish
  1. Bring a medium, pan of slightly salted water to a boil.  Add a teaspoon of olive oil.  Add the pasta, return to a boil and cook for 8-10 minutes, or to al dente preference.
  2. Just before the end of cooking time, heat a little olive oil in a skillet.  Add the mushrooms and sauté for 2 minutes.
  3. Drain the pasta and transfer to a holding sieve.
  4. Combine mushrooms, smoked salmon, salt, pepper, olive oil and juice of half a lemon.
  5. Add the mushroom and smoked salmon mixture to the linguine and garnish with flat leaf parsley.