Recipe: Linguines with Shiitakes and Parma Ham

To prepare this recipe you only need about fifteen minutes, so you cook the 2 dishes at the same time which will be combined to finish.

1 Prepare, enclosed in a tea ball the bay leaf some thyme flowers coriander seeds and the clove) put this in a saucepan pour 2.1 qt (2 liters) of cold water, salt (lightly) and bring to a boil.

2 Meanwhile heat in a fairly large pan, 1 nice knob of butter and 1 spoon of olive oil when it is very hot pour your mushrooms salt pepper, cook for 4 minutes (you will then smell throughout your kitchen scents reminding you of your walks in the woods) then add your soy sprouts (or your broad beans), turn off the heat and cover.

3 Plunge your linguines into your boiling water cook for about 6 minutes turn off the heat and cover while you toss your mushrooms a bit more.
Then pour your drained linguines into your pan, then add a few drops of soy sauce taste the seasoning do just 2 or 3 pan tosses sprinkle with chopped chives then quickly arrange your Parma strips.
Serve immediately your pan in the middle of the table.
*The Shiitake mushroom originating from Asia (China Korea, Japan) is commonly called in France "Oak Lentin" it owes its name to the shii tree where it usually grows, it is an essential element of the unavoidable preparation in Asia that is Dashi.
It should be enjoyed small in size and without its stem.
For this recipe I used magnificent small organic shiitakes from the mushroom farm of the Carrières located in Montesson (78) in the Paris region.