Spaghetti with mushrooms and soy

Ingrédients

• 2 tbsp mild extra-virgin olive oil
• 200 gm mixed mushrooms (such as shiitake and king brown), thickly sliced
• 3 garlic cloves, finely chopped
• 1 tsp finely grated ginger
• 60 ml (1/4 cup) sake
• 200 gm dried spaghetti
• 1 tbsp soy sauce
• 40 gm slightly salted butter
• 2 spring onions, thinly sliced, plus extra to serve
• Shredded toasted nori, to serve

Préparation

1. 1

   1: Heat olive oil in a large frying pan over medium heat. Add mushrooms and cook, stirring occasionally, until golden and tender (4-5 minutes). Add garlic and ginger; cook, stirring, until fragrant (30 seconds – 1 minute). Deglaze with sake and cook until evaporated (1 minute).

2. 2

   2: Meanwhile, cook spaghetti in a large saucepan of salted boiling water until almost al dente (according to packet instructions). Reserve 80ml pasta water, then drain. Return spaghetti to pan over low heat, add mushroom mixture, soy, butter and reserved pasta water; cook, stirring, until spaghetti is al dente and coated in sauce. Stir through spring onion and season to taste. Divide among serving bowls; scatter with nori and extra spring onion to serve.