Perciatelli With Garlicky Mushroom Sauce

• 1 lb perciatelli
• 14 cup extra virgin olive oil
• 4 large garlic cloves, pressed
• 8 ounces mushrooms, sliced (2 1/2 c.)
• 1 teaspoon minced fresh savory (or 1/2 t. dried)
• salt
• fresh ground black pepper
• 2 tablespoons minced fresh flat leaf parsley

1. Cook the perciatelli in a big pot of salted boiling water, stirring occasionally, until pasta is al dente, about 10 minutes.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat; add in the garlic and mushrooms; cook/stir until fragrant, about 1 minute.
3. Add in the savory and salt and pepper to taste; and keep warm over low heat.
4. When the pasta is cooked; drain it and place in a serving bowl.
5. Add the sauce and parsley; toss well; serve immediately.

perciatelli, extra virgin olive oil, garlic, mushrooms, fresh savory, salt, fresh ground black pepper, flat leaf parsley

Taken from www.food.com/recipe/perciatelli-with-garlicky-mushroom-sauce-415324 (may not work)