Linguine with Truffle and Mushrooms

This is a sexy pasta. Layers of flavour, fabulous textures and a hint of luxury – properly grown-up comfort.

Feeds 2


2/3 cup fresh breadcrumbs

Olive oil

20g butter

2 cloves garlic, minced

Salt and pepper

200g mushrooms, sliced

2 slices prosciutto

200g dried linguine


Truffle oil


To make the pangrattato, heat 1 tbsp olive oil in a pan over medium heat. Add the breadcrumbs and a pinch of salt and pepper and cook, stirring oven, until browned and crisp (about 10 minutes). Remove to a bowl and set aside.

To a clean, cold pan add the butter, garlic, salt and pepper and a small drizzle of olive oil. Turn the heat on to medium and cook until the butter froths. Add the sliced mushrooms and give everything a good stir. Cook, stirring often, until brown and softened. Tear in the prosciutto and cook another 2 – 3 minutes.

Meanwhile, cook the pasta to al dente, reserving a cup of the starchy cooking water.

Drain the pasta and immediately add to the mushroom pan with a splash of the reserved cooking water. Grate in a handful of parmesan and stir until everything is amalgamated, adding a splash more water so the pasta is slightly too wet.

Transfer the pasta to waiting plates, then add a scant drizzle of truffle oil and shake over the pangrattato. Serve immediately.


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