John Myers
Spaghetti Lunghi with Mushroom, Onion and Garlic Sauce
The perfect spaghetti lunghi with mushroom, onion and garlic sauce recipe with a picture and simple step-by-step instructions.
- 200 g Spaghetti Lunghi (50 cm long!)
- 2 tsp Salt
- 3 liter Water
- 200 g Fresh mushrooms
- 1 Onion approx. 50 g
- 2 Garlic cloves
- 0,5 Red chilli pepper
- 2 Spring onions approx. 50 g
- 2 tbsp Olive oil
- 100 ml Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 1 big pinch Colorful pepper from the mill
- 1 tsp Mild curry powder
- Cook the spaghetti in plenty of water (3 – 4 liters) with salt (2 teaspoons) according to the instructions on the package and pour it through a kitchen sieve (here: cooking time 8 minutes). Clean / brush the mushrooms, halve and cut into slices. Peel and dice the onion. Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash and finely dice. Clean and wash the spring onions and cut diagonally into rings. Heat olive oil (2 tbsp) in a pan, fry the onion cubes with the garlic clove cubes and chilli pepper cubes vigorously / stir in the pan, add the mushroom slices and spring onion rings and fry briefly with the cooking cream (100 ml) deglaze / pour in coarse sea salt from the Mill (2 big pinches). Season the colored pepper from the mill (1 big pinch) and mild curry powder (1 teaspoon) and let everything simmer for 2 – 3 minutes. Add / fold in the spaghetti lunghi, briefly reheat all of them and serve.
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