Mushroom pasta

The current issue of Bon Appetit (Italy, May 2011) has significantly improved my understanding and ability to create flavourful pasta dishes. Here are some of this issue's useful tips: boil your pasta in water which has been salted ("salt as sea water" is suggested - I use a liberal dash of salt before adding the pasta). Boil the pasta to just before done (still slightly stiff on the inside). Drain and reserve some of the water, a cup or two, which you can use to make the sauce. Here's my version of very quick and simple spaghetti with portobello mushrooms. You can certainly vary with other vegetables, flavours or meats. I intend to try this with squid!

Spaghetti, 8 to 10 ounces
Portobello mushrooms, 8 to 10 ounces, sliced
Butter, tablespoon
Olive oil, 2-3 tablespoons
Garlic, 3 cloves crushed
Pimento, 2-3 sliced
Onion, medium, peeled and sliced
Parmesan cheese, freshly grated

Bring water to boil in a large pot, salted. When  bubbling, add pasta. Boil to just before done (still firm in the centre) and drain. Reserve two cups of the water.

In a wide sauce pan (frying pan), heat olive oil and butter. Add onion, garlic and pimento. Saute until onion is translucent. Reduce heat to medium. Add mushrooms and continue to saute until mushrooms are soft. Add half cup of pasta water to make a sauce. When mushrooms are cooked, add pasta and stir well. Add more pasta water as needed. Stir well, and serve hot with grated cheese.

Spaghetti with sliced portobello mushrooms