Yield: 2 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | fresh linguine |
| 3.00 tablespoon | olive oil |
| 1.00 cup | shiitakes; sliced |
| 1.00 tablespoon | shallots; minced |
| 1.00 teaspoon | garlic; minced |
| 1 \N | salt and black pepper |
| 1.00 teaspoon | fresh thyme; chopped |
| 1.00 teaspoon | fresh parsley; chopped |
| 1.00 teaspoon | chives; chopped |
| 3.00 tablespoon | parmesan cheese; grated |
Bring a large pot of salted water to a boil. Cook linguine until tender. In a saute pan, heat oil, add shiitakes, and toss and cook for 3 minutes. Add shallots and garlic to the pan, toss and season.
Drain pasta, and toss it in a large bowl with mushrooms, herbs and cheese. Serve immediately, garnished with extra herbs and cheese Contributor: Emeril Lagasse
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