Pasta with mushroom and garlic sauce

INGREDIENTS

• ¼ tsp black pepper
• ¼ tsp salt
• 1 lb linguine pasta
• 6 tbsp butter
• 10 cloves garlic
• 6 cups portabella mushroom
• 1 tsp basil
• 2 tbsp olive oil
• 2 tbsp parsley
• 1½ oz Parmesan cheese

TOOLS

• 1 saucepan
• 1 colander
• 1 grater
• 1 mortar
• 1 knife
• 1 skillet
• 1 spoon

Pour 16 cups of water into a saucepan and turn on the heat. Bring the water to a boil.

Add the linguine pasta to the boiling water and cook for 10 minutes. Then remove from the heat.

Drain the cooked linguine pasta in a colander.

Peel the garlic.

Crush the peeled garlic with a mortar and pestle.

Slice the portabella mushroom and chop the parsley.

Shred the parmesan cheese with a grater.

Place the butter in a skillet and turn on the heat. Cook for 2 minutes to melt the butter, then add the crushed garlic. Cook for 2 more minutes, then add the portabella mushroom slices, basil, salt, and black pepper. Stir with a spoon and cook for another 5 minutes. Drizzle with olive oil, then stir again with a spoon. Add the drained linguine pasta, shredded parmesan cheese, and chopped parsley. Mix with a spoon until well combined. Then remove from the heat.

It’s ready to be served !