Tuscan-Style Spaghetti With Mushrooms

• One pound of spaghetti
• Extra-virgin olive oil (a quarter of a cup should do it)
• Button mushrooms, sliced. (About 12-16 oz.)
• Capers (about 1 tablespoon.)
• Nepitella (About 1 tablespoon of chopped up fresh. A little less if using dried.) (A mixture of basil and mint can be used as a substitute.)
• A pinch of red crushed pepper
• A half-pinch of nutmeg (this spice is powerful, use caution and add just a little. You can always add more if you desire.)
• Garlic (one clove, sliced)
• Butter (About a 1/2 tablespoon for taste.)
• Parmesano (aka: parmesan) cheese (about 1/4 cup.)
• Salt (to taste)

1. Boil water in a large pot. When water boils, add spaghetti
2. While water is boiling, cook mushrooms in about 2 tablespoons of the olive oil. Sprinkle with nepitella and salt.
3. Half-way through cooking, add the red pepper to the mushrooms. Add the capers too.
4. Cook mushrooms until well done. During the last five minutes, add the garlic (be careful not to burn). And add the nutmeg.
5. Drain the spaghetti and put it back in the empty pot. Add the mushroom mixture and stir. Add about 2 tablespoons of the olive oil and the butter. Sprinkle on the parmesano cheese. Add salt to taste and serve.

extravirgin olive oil, button mushrooms, capers, nepitella, pepper, nutmeg, garlic, butter, parmesano, salt

Taken from www.epicurious.com/recipes/member/views/tuscan-style-spaghetti-with-mushrooms-50040180 (may not work)