Spaghetti with Mushrooms, Garlic and Oil

Ingredients

• Portobello mushrooms

  raw

  ⅜ cup diced or 32g

• Garlic

  raw

  ¾ cloves, minced or 2g

• Olive oil

  ¼ tbsp or 3g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.01g

• White wine

  table

  ½ fl oz or 15g

• Spaghetti

  dry, enriched

  2 oz or 57g

• Parsley

  raw

  ½ tbsp or 2g

• Salt

  table

  ¼ dash or 0.1g

• Black pepper

  ground

  ¼ dash or 0.03g

Directions

1. Bring a large pot of water to a boil and cook the spaghetti until al dente according to package directions. Reserve 1/4 cup pasta cooking water before draining.
2. While the pasta cooks, heat the olive oil in a medium skillet over medium heat. Add the minced garlic and red pepper flakes; cook until fragrant and just starting to soften, about 1 minute.
3. Add the mushrooms, a pinch of salt, and a few grinds of black pepper. Sauté, stirring occasionally, until lightly browned, about 2 minutes. Pour in the white wine and simmer until the alcohol cooks off and the sauce slightly reduces, about 3 minutes.
4. Add the drained spaghetti to the skillet and toss with the mushroom mixture and parsley. If it seems dry, splash in some reserved pasta water until glossy. Taste and adjust salt and pepper, then serve.