Hamakua Mushroom Linguine

Dick Allgire, Health Reporter

POSTED: 1:27 pm HST February 13, 2007

Ingredients:

3–4 TBS extra virgin olive oil

4 ounces (about 2– cups) Hamakua Alii mushrooms in thick slices. I cut them in half or thirds lengthwise to keep them "rustic" and big.

2 cloves garlic, sliced very thin

salt and pepper

1–2 tsp capers, rinsed

1/4 cup white wine

1 cup basic tomato sauce (recipe)

1/2 pound (half a box) Barilla brand Linguine

fresh chopped Italian parsley for garnish

chili flakes for garnish

Vegan parmesan cheese alternative for garnish

Instructions:

Start a pot of water boiling. Add salt to the water. Drop in the pasta and note the time. The box says "al dente in 9 – 10 minutes." You want to cook it 9 minutes and you want the sauce ready when the pasta is done.

After about 4 minutes I get a big skillet nice and hot. Add the oil, and add the mushrooms. Let them start to caramelize (brown) and add the garlic.

Season with salt and pepper. Add the capers. Turn the mushrooms to brown on both sides. They will shrink in the cooking process.

At this point the pasta should have about a minute or two to finish. The sauce can wait for the pasta. You can turn it down or add some of the pasta water if it gets too dry.

At 9 minutes drain the pasta and put it in the sauce. Toss to coat. Garnish with fresh chopped parsley, chili flakes if want a spicy kick. You can also top with some vegan parmesan and drizzle a little extra virgin olive oil over the pasta just before you serve.

Serves 2