|60.00 ml||fresh chillies — 573|
|400.00 g||brown mushrooms — large|
|30.00 g||fresh parsley — chopped|
|1.00||lemon — zest only|
|sea salt and freshly ground black pepper|
|15.00 ml||wine — dry white|
|450.00 g||pasta — fresh fettuccine|
|30.00 g||fresh coriander — chopped|
|fresh coriander — to garnish|
|pecorino cheese — grated, to serve|
In a large frying pan, heat 30 ml (2 T) of olive oil. Add mushrooms and cook over high heat for 2 minutes. Then add parsley, lemon zest, salt and black pepper and cook for another 2 minutes.
Deglaze pan with lemon juice and wine. Add butter and mix well.
In a large pot, cook the fettuccine pasta in boiling, salted water for 3 minutes, or until noodles rise to the surface and are cooked through.
Drain and place in a large, warm bowl. Toss with remaining olive oil. Add the mushrooms and chopped coriander.
Garnish with extra coriander and serve immediately with grated Pecorino cheese.