Spaghettini With Mushrooms, Garlic, And Oil

• 1/2 cup olive oil
• 3 cloves garlic, minced
• 1/8 teaspoon dried red-pepper flakes (optional)
• 2/3 pound mushrooms, sliced
• 1 teaspoon salt
• 1 pound spaghettini
• 3 tablespoons chopped flat-leaf parsley
• 1/4 teaspoon fresh-ground black pepper

1. In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
2. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.
3. Variations: Spaghettini with Garlic and Oil : Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.
4. Spaghettini with Walnuts, Garlic, and Oil: Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.
5. Spaghettini with Salami, Garlic, and Oil: Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. Cut 1/4 pound of sliced salami into thin strips and toss it into the spaghettini with the parsley and black pepper.
6. Wine Recommendation: The earthy taste of mushrooms goes wonderfully with the correspondingly earthy flavor of a pinot noir, while the assertive flavor of the garlic calls for a simple version of this wine. A bottle of Givry, Rully, or Mercurey from France will be your best choice.

olive oil, garlic, redpepper, mushrooms, salt, spaghettini, flatleaf, freshground black pepper

Taken from www.myrecipes.com/recipe/spaghettini-with-mushrooms-garlic-oil (may not work)