I use exclusively Montebello Organic Pasta from Italy, sold at Whole Foods and all fine grocery stores, plus, it’s not expensive. Yippee Ki Yay!

 

2 servings of Montebello Organic Linguini.

1 packet of fresh, organic crimini mushrooms, or variety of your choice.

3 organic garlic cloves.

¼ teaspoon of organic, dried fennel seeds.

 

Wash and slice the crimini mushrooms.

Peel, crush and dice 3 garlic cloves.

 

Fill a large pot to a safe level, about 2 inches below the top, with filtered or bottled water. Bring it to a boil, add a dash of olive oil, and carefully place the pasta into the water.

Approximately five minutes before the pasta’s done, heat a large skillet on high, add two tablespoons of olive oil; I love Trader Joe’s, organic, garlic infused, and toss in the fennel and sauté for about thirty seconds. Turn down to low, drop in the garlic and cook for another thirty seconds, add the mushrooms, and cook for another two minutes. If you overcook the mushrooms, you’ll destroy the flavor and basically dehydrate them.

 

As the mushrooms are cooking, drain the pasta, but retain a half-cup of the water. Place the pasta into the pan, add the water, and turn the heat to high. Cook for another minute, tossing everything together to coat the pasta.

 

Serve, sprinkle with some parmigiano, crack on some black pepper and enjoy this delicious, easy meal.