This is one of my proudest creations and, I suppose, a good example of a recipe that isn’t originally from Italy, but sits uncontroversially in her culinary canon. I don’t think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme, and toss them into the hot cooked pasta.
The dressed mushrooms also make a great salad, in which case boost the quantities of sliced mushrooms to 375g (omitting the pasta altogether but keeping the other ingredients the same).
