Linguine with lemon, garlic and thyme mushrooms

The first time I tried this recipe, I thought that I wouldn't like it, but I was clearly wrong.  Raw (chestnut) mushrooms is surprisingly delicious.  And this makes an incredibly speedy supper: slice the mushrooms, steep them in extra virgin olive oil, garlic, lemon and thyme and then toss them into hot cooked pasta. Slurp!

I am finally almost done with my Christmas shopping, just one more present...
My friends, 12 of them are coming over for Christmas Eve Meal and for me it is always the big dinner day.  I've done as much as I can with the preparation.  This year I am going all Nigella.  I'll post about the day later. For now, the turkey is happily swimming in its fragrant brine of onions, orange, caraway seeds, mustard seeds, peppercorns, cinnamon, bouquet garni, maple syrup, cloves, star anise, honey, ginger and parsley. This is my very first experience of brining and I've heard some great reviews and a promise of juicy, succulent turkey. I cannot wait for the bird to go to the oven!

I've also cooked some onions, celery and Italian sausages for the panettone stuffing. Yum.
The Christmas-spiced chocolate cake is out of the oven and ready to be adorned. I'm gonna stay strong and try my best not to have a slice now.  The smell is just gorgeous.

I have new friends staying over this holiday season.  I am taking care of my friend, Adam's gold fish whilst he's on holiday. Adam made me swear not to cook them and don't worry I won't! I don't remember any of their names, so I call them A (the gold one), B (the black one) and C (the silver one)...

Tomorrow is the last day at work, and so I praise Hallelujah!

Linguine with lemon, garlic and thyme mushrooms
Recipe by Nigella Lawson
Serves 4 - 6

225g chestnut mushrooms
80ml extra virgin olive oil
1 x 15ml tbsp Maldon salt, or 1½ tsp table salt
1 small clove garlic, crushed
Zest and juice of 1 lemon
4 sprigs of fresh thyme, stripped to give 1 tsp leaves
500g linguine
1 bunch fresh parsley, chopped
2-3 tbsp freshly grated Parmesan, or to taste
Freshly ground pepper

Slice the mushrooms finely and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.

Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.