Spaghetti Picatta

• 1 lb spaghetti
• 14 cup olive oil
• 3 cups fresh mushrooms, sliced
• 1 garlic clove, minced
• 1 cup dry white wine
• 13 cup lemon juice
• 2 teaspoons capers
• 1 tablespoon fresh parsley, chopped
• salt and pepper

1. Cook spaghetti according to packaging.
2. Heat olive oil in skillet over medium heat.
3. Saute mushrooms and garlic lightly for two minutes.
4. Add white wine and lemon juice.
5. Simmer over low heat until liquid is reduced by one half (about four minutes).
6. Add capers to sauce and heat thoroughly.
7. Add drained spaghetti to skillet and season with salt and pepper.
8. Sprinkle with parsley.

olive oil, fresh mushrooms, garlic, white wine, lemon juice, capers, fresh parsley, salt

Taken from www.food.com/recipe/spaghetti-picatta-437380 (may not work)