Linguine With Mushrooms

• 6 tablespoons extra-virgin olive oil
• 12 ounces fresh mushrooms, thinly sliced
• 2 cloves garlic, minced
• 13 cup finely chopped Italian parsley
• Salt and freshly ground black pepper
• 1/2 pound linguine
• Freshly grated Parmesan cheese

1. Set three quarts of salted water over high heat in a large covered pot.
2. While the water is heating, place a large skillet over high heat and add the olive oil.
3. Add the mushrooms and cook, stirring, about six minutes, until they begin to brown.
4. Stir in the garlic and parsley and remove from heat.
5. When the water boils, add the linguine and cook, uncovered, until it is al dente, about seven minutes.
6. Drain thoroughly.
7. Season to taste with salt if desired.
8. Place mushroom mixture over medium heat, add the linguine and toss.
9. Re-season with salt and pepper if necessary.
10. Serve with Parmesan cheese on the side.

extravirgin olive oil, mushrooms, garlic, italian parsley, salt, linguine, parmesan cheese

Taken from cooking.nytimes.com/recipes/11138 (may not work)