Spaghetti with garlic, oil, and mushrooms

Components

• 100 grams of spaghetti pasta
• 1/2 cup of Paris mushrooms
• 1 garlic clove
• 1 tablespoon of olive oil
• Add salt and ground pepper as needed to suit your taste.

Ready state

1. Put 2 liters of water and one tablespoon of salt in a pan and heat it on high.

1. As the water heats up, peel and slice the garlic thinly. If you wish, use a stick to remove the green germ from each slice, as it makes the garlic bitter and hard to digest.
2. Using a sharp knife, slice the mushrooms thinly.
3. Once the water reaches a boil, add the noodles and cook them following the package directions. Make sure not to overcook; they should remain al dente.
4. As the noodles cook, place a frying pan over medium heat. Once hot, pour in the water and oil, then add the mushrooms. Season with salt and pepper and sauté, stirring with a spoon.
5. As the mushrooms start to release their sweetness, add the garlic slices and stir to prevent burning.
6. Take out 1/2 cup of the noodle cooking water and set it aside. Toss the noodles and then add them to the skillet with the sauce. Firmly hold the handle of the frying pan and gently shake it back and forth to combine everything. If the mixture seems too dry, add a small amount of the reserved cooking water. Serve immediately.

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