- 250g/8.8 oz chestnut mushrooms
- 4 tablespoons Carotino Oil
- 500g/17.6 oz spaghetti
- 1 garlic clove, chopped
- 2 tablespoons chopped herbs (eg. thyme, chives or oregano)
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- Salt and pepper to season
Clean and trim the mushrooms, cut in half and brush with Carotino oil. Grill for 7-8 minutes, until tender, turning occasionally to avoid burning. In the meantime, cook the spaghetti in boiling salted water according to packet instructions – usually around 10 minutes. When cooked, drain the pasta mix with a dash of Carotino oil to prevent sticking and leave in the pan to keep warm.
Remove the mushrooms from the grill and cut the halves into quarters. Pour the juices into a bowl and add the vinegar, any remaining oil, lemon juice, garlic and chopped herbs, mixing well together. Throw in the mushrooms and add salt and pepper according to taste. Pour the mushroom mixture into the pan of spaghetti and mix well.
Serve in bowls, adding ground black pepper and a sprinkle of parmesan cheese and herbs to garnish if desired.