Nigel Slater’s recipe for pappardelle, mushrooms and harissa


The recipe
Put a deep pan of water on to boil. As it boils, salt generously then lower in 150g of pappardelle and cook for 8 minutes.

Thinly slice 300g of chestnut mushrooms. Warm 6 tbsp of olive oil in a large frying pan, then add the mushrooms. Let them fry for 4 to 5 minutes until they start to toast, then add 2 very finely mashed cloves of garlic. Thinly slice 4 spring onions. Let the garlic and mushrooms cook for 1 minute or until the garlic is fragrant, then add the spring onions and continue cooking for another couple of minutes until soft. Stir in 3 tbsp of harissa paste.

Lightly drain the pappardelle, toss with the mushrooms and serve. Grate a little parmesan over at the table. Serves 2

The trick
Mushrooms drink an amazing amount of oil. Be prepared to add a little more as they fry. It is important to get them to the right colour – a deep, toasty brown – before you add the mashed garlic.

The twist
This is the sort of recipe that can take a bit of tinkering. Add some crumbled sausage to the pan before you add the mushrooms or perhaps a handful of chopped streaky bacon.