Linguine with Lemon, Garlic, and Thyme Mushrooms

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Tuesday night also from Nigella Lawson: 

Linguine with Lemon, Garlic and Thyme Mushrooms

My preparation for this recipe bears little resemblance to the instructions.

1 lb chestnut mushrooms (4 cups) -- I used regular
1/3 cup extra virgin olive oil
1 tbsp sea salt (or 1 and 1/2 tsp pouring salt)
1 clove garlic, crushed
1 lemon, zest and juice of
4 sprigs of fresh thyme, stripped to give 1 tsp leaves (and if you think you can get that in Humboldt, think again -- I used thyme leaves and sprinkled lightly)
1 lb linguine
1 bunch fresh parsley, chopped
2-3 tbsp grated parmesan
freshly ground pepper

Slice the mushrooms finely and put in large bowl with the oil, salt, garlic, lemon juice and zest, and thyme leaves.

Cook the pasta according to directions and drain loosely, retaining some water.

Quickly put the drained pasta into the bowl with the mushroom mixture.

OK, that's the recipe, along with tossing it with the cheese, parsley and pepper.

But this is what i did, because it was cold out and I wanted something extra hot:

I sauteed the mushrooms in the oil, with the garlic, thyme and salt. When it was almost done (whatever), I added the lemon zest and juice, the parsley and the cheese and pepper.

This was truly divine!! I could have eaten the whole pound of linguine! 5/5!!

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