You’re not gonna like this… but I’m about to make some pasta with shiitake mushrooms.
I put a whole tin of anchovies into the pot too because I don’t like measuring and saving opened ingredients.
#SorryNotSorry
Red pepper flakes too, of course.
Meanwhile the pasta water is boiling. Gonna subtract 2 minutes from the pasta’s cool time because I’ll add the cooked pasta to this pot at some point.
Btw I had a couple glasses of wine already. Wish me luck.
Grated a small mound of Parmesan cheese. Adding this to the mushroom mix.
When the pasta is done, I’m going to toss it in here with maybe 1 cup of pasta water.
Mixed the pasta into that mushroom-anchovy pot. Along with the cheese and pasta water. And a couple tablespoons butter.
Added zest & juice of 1 lemon and black pepper.
Needs something green — ideally chopped fresh parsley. But I don’t have any. 10/10 would make again.
In case you were wondering… this was appropriate salty, spicy, a little bit creamy, comforting, and delicious.
Will post ingredient list in next tweet.
• 1 (16oz) pkg pasta
• 1/2 cup sliced shiitake mushrooms
• 1 tin anchovies
• 1/2 tsp red pepper flakes
• 3 minced garlic cloves
• 1-1/4 cup pasta water
• 1 cup freshly grated Parmesan
• 3 tbsp butter
• Zest & juice of 1 lemon
• 2 heavy pinches black pepper
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