Fettuccine With Roasted Mushrooms

• 2 tablespoon extra-virgin olive oil
• 2 cloves garlic, sliced
• 4 sprigs fresh thyme
• 10 ounces shiitake mushrooms
• Salt and freshly ground black pepper
• 10 ounces fresh fettuccine

1. Preheat oven to 325 degrees.
2. Line a baking sheet with foil.
3. Brush the foil with about a teaspoon of the oil and scatter the garlic and thyme over the foil.
4. Remove and discard the stems from the mushrooms.
5. Place the mushroom caps stem side down in a single layer on the baking sheet.
6. Roast the mushrooms for 30 minutes.
7. Remove the mushroom caps from the oven and slice them into slivers about a fourth of an inch wide.
8. Chop the garlic and the thyme from the baking sheet.
9. This much of the recipe can be prepared up to 4 hours in advance.
10. Shortly before serving, bring a large pot of salted water to a boil.
11. Cook the fettuccine about three minutes.
12. Drain it well, then place it in a shallow saucepan or a skillet.
13. Add the mushrooms, chopped thyme and garlic and the remaining olive oil.
14. Cook over low heat a few minutes, tossing the noodles gently, to mix all of the ingredients.
15. Season to taste with salt and pepper, gently fold in the parsley and serve the fettuccine alongside the monkfish.

extravirgin olive oil, garlic, thyme, shiitake mushrooms, salt, fresh fettuccine

Taken from cooking.nytimes.com/recipes/10749 (may not work)