Pasta with Mixed Wild Mushroom Sauce is a modern British recipe (based on an Italian original) for a classic dish of linguine or spaghetti served with a tomato and wild mushroom sauce flavoured with anchovies. The full recipe is presented here and I hope you enjoy this classic British version of: Pasta with Mixed Wild Mushroom Sauce.
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Though just about any type of pasta can be used this dish works particularly well with linguine or spaghetti. Instead of a mixture of wild mushrooms you could use just ceps (penny buns) or any Agaricus species (field mushrooms and allies).
Ingredients:
400g linguine or spaghetti
100ml extra-virgin olive oil
3 garlic cloves, chopped
1 tsp dried oregano
300g ripe tomatoes, blanched, peeled, de-seeded and chopped
salt and freshly-ground black pepper, to taste
400g mixed wild mushrooms, sliced
4 anchovy fillets, chopped
Method:
Bring a pan of salted water to a boil. Add the pasta and cook for about 15 minutes (or according to the package instructions) until al dente. You will need to time the pasta so it’s ready at the same time as the sauce.
Meanwhile, heat the oil in a large pa. Add the garlic and oregano and fry for 2 minutes. Stir through the tomatoes and continue cooking for 15 minutes.
Season to taste with salt and freshly-ground black pepper then stir in the mushrooms and anchovies.
Continue cooking the sauce over low heat until the mushrooms are tender (the exact time will depend on the species that you’ve chosen, though most will need at least 5–10 minutes cooking time and some will need up to 20 minutes).
Drain the cooked pasta, transfer to a warmed serving dish then pour over the sauce and serve.
