About this recipe:Spaghetti is tossed with white wine, shiitake mushrooms, marinated artichokes and capers. Serve for lunch or a light dinner with a hunk of crusty bread, slathered in butter.
4 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 shallots, finely chopped
450g fresh shiitake mushrooms, thinly sliced
1/2 teaspoon dried thyme
125ml white wine
2 1/3 (290g) jars marinated artichoke hearts, drained and chopped
4 tablespoons capers
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large saucepan of lightly salted water to the boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large heavy frying pan over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.