Linguine with Mushrooms, Marsala and Mascarpone

This is the first recipe I've cooked from Nigella Lawson's new book Nigellissima. It is everything you'd expect from The Domestic Goddess. Generous, rich, beautiful to look at... a bit like the woman herself.

NOTE: The original recipe uses Fettuccine, but I like Linguine and it's what I had to hand. I'm sure Nigella wouldn't mind.

Linguine with Mushrooms, Marsala and Mascarpone
from Nigella Lawson's Nigellissima

Serves 2

15g dried porcini mushrooms
60ml Marsala
60ml water
125g mascarpone
freshly grated nutmeg
ground pepper
2 tablespoons chopped parsley, plus extra to serve
250g dried Linguine
1 tablespoon unsalted butter
1 small garlic clove, peeled
4 tablespoons grated Parmesan

Put the porcini into to the smallest pan you have. Pour in the Marsala and the water, bring to boil over medium heat and then, just as it starts to boil, take it off the heat and leave for about 10 minutes. The mushrooms need to be submerged in the liquid so that they soften.

Put the mascarpone into a small bowl, add a good amount of grated nutmeg and some ground pepper. Once the porcini have softened, strain them into the bowl, letting the soaking liquid mix with the mascarpone. Whisk to combine.

Chop the porcini and the parsley together on a chopping board.

Cook the pasta in boiling, salted water according to packet instructions.

In a large pan, warm the butter and add the grated garlic. Stir it together, then mix in the mushrooms and parsley and cook for a few minutes. Pour the mascarpone into the pan and cook for another minute. Remove it from the heat.

Reserve a cup of the pasta cooking water. Drain the pasta and pour it into the pan with the mascarpone and toss to coat. Add a little of the reserved pasta cooking water if it looks a little dry.

Add the Parmesan, toss everything together and check the seasoning. Serve with more parsley and Parmesan.