Spaghetti with mushrooms, pine nuts, and parsley – 9 March 2011

D’s specialty, which is terrific and easy. The only caveat is to use very fresh mushrooms. This is not a dish that is forgiving about mushrooms being used up because they’re about to go bad.

He sautees sliced mushrooms with pine nuts and parsley in olive oil. That’s all the cooking. I see I took the picture before putting the shaved pecorino over the top, which is a very important finish.

We had an Epicuro Salice Salentino with this. It’s a yummy wine we get for very little at Trader Joe’s.

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