Porcini Mushroom and Verjuice Linguine
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Step 1: Cook the pasta in plenty of salted boiling water until al dente, strain and pour back into the pot.
Step 2: Remove aspic topping from the Porcini Mushroom and Verjuice Pate and add the pate, cream and Preserved Lemon to the hot pasta and stir to combine.
Step 3: Season with sea salt and black pepper and add chopped flat leaf parsley and serve with parmesan on top.
Ingredients
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250g dried linguine
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To taste sea salt and pepper
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