400g(14 oz )dried linguine
50g ( 2 oz ) butter
2 tbsp olive oil
3 gralic cloves, peeled and chopped
500g (1 lb 2 oz ) chestnut mushrooms,thickly sliced
Juice of 1 lemon, or to taste
20 g (3/4 oz) tarragon or parsly,chopped sea salt and pepper
Freshly grated Parmesan cheese, to serve
Cook the pasta in a large pan of boiling salted water according to the packet nstructions until al dente (tender, but firm to the bite).
Meanwhile, heat the butter and olive oil in a large frying pan and fry the garlic for 1 min.Add the mushrooms with lemon juice to taste and cook for 10 min, stirring only once or twice, until tender and golden brown.
Season generously with salt and pepper.
Drain the pasta well and return to the pan. Add the mushrooms and herbs, toss well and serve, with Parmesan to pass round
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