Spaghetti with Shiitake Muhsrooms

In a previous life, as an active and very social member of singledom, I liked nothing better than a filling and simple pasta dish to set me up for a night on the town. Some spaghetti and chilli in olive oil or perhaps tagliatelle in burnt butter. Cooked in minutes, wolfed down in front of the hob and you can be out the door for a few 'fortifying' drinks and some serious boogeying.

This is another simple pasta dish that I find very satisfying. I found the original recipe in a book called Quick from Scratch, Herbs and Spices, which is part of a Food and Wine books series. How this book got into my book shelf is a complete mystery to me. It looks old, the pictures of the contributors look dated. I don't remember ever buying it and it's not my husband's either. However, this is one of the most well-used books in my house. It features, surprise, surprise, herbs and spices, timeless recipes that highlight each one and wine recommendations for each dish. So if I borrowed this book from you (and forgot), I owe you an apology and a meal....

Good quality Parmesan or Grana Padano is imperative for this dish. None of that pre-grated stuff will do, I'm afraid.

300g spaghetti
400g shiitake mushroom, stems removed, caps sliced thinly
1/2c chicken stock
1 garlic clove, sliced thinly
4Tbsp olive oil
1/2 tsp freshly ground black pepper
1/2 c grated parmesan or grana padano

Cook pasta as per direction and drain. Heat the oil in a saucepan and add the mushrooms until soft. Add the garlic and pepper. Stir around quickly and then add the stock.
Simmer for 2 minutes. Add the spaghetti and chesee into the sauce and toss around.
Season with additional pepper and top with more cheese prior to serving.