Perciatelli With Garlicky Mushroom Sauce

In 'Pasta for all Seasons' by Robin Robertson

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  perciatelli
• 1⁄4 cup extra virgin olive oil
• 4  large garlic cloves, pressed
• 8  ounces mushrooms, sliced (2 1/2 c.)
• 1  teaspoon  minced fresh savory (or 1/2 t. dried)
•  salt
•  fresh ground black pepper
• 2  tablespoons  minced fresh flat leaf parsley

Directions

1. Cook the perciatelli in a big pot of salted boiling water, stirring occasionally, until pasta is al dente, about 10 minutes.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat; add in the garlic and mushrooms; cook/stir until fragrant, about 1 minute.
3. Add in the savory and salt and pepper to taste; and keep warm over low heat.
4. When the pasta is cooked; drain it and place in a serving bowl.
5. Add the sauce and parsley; toss well; serve immediately.