"A passion for Mushrooms" by Antonio Carluccio
Serves 4, 15 minutes

Salt
1/2 pound fresh trumpet mushrooms, chopped
6 Tbsp. butter
12 ounces linguine
freshly grated nutmeg
freshly ground white pepper
1/2 cup Parmesan cheese
3-4 Tbsp. chopped fresh chives

Heat 2 Tbsp. butter in a large saute pan over medium-high heat. Add mushrooms and sprinkle with salt. Cook, stirring until well wilted and tender, about 10 minutes.

When mushrooms are nearly done, cook pasta until al dente. Remove about 1/4 cup cooking water and set aside. Drain pasta and transfer to a warm serving bowl. Add remaining butter, mushrooms, grated nutmeg and white pepper. Toss to mix, adding reserved water as needed. Add cheese, and toss until pasta is coated and ingredients are integrated. Sprinkle with chives and serve with additional cheese if desired.