Step 1

Heat the oil and garlic in a large pan over a medium heat for about 2 minutes, be careful not to burn the garlic. Add the mushrooms, shallots and thyme and increase the heat a little.

Step 2

Cook for 10-15 minutes, stirring regularly, until the mushrooms are beginning to brown and any liquid in the pan has evaporated.

Step 3

Add the white wine to the pan and cook until it has reduced by about half.

Step 4

Cook your fresh linguine for about 3 minutes in a pan of boiling water with a pinch of salt. If you're using pasta from a packet, cook as per the instructions. When cooked, drain the pasta, reserving about 100ml of your cooking water.

Step 5

Stir the reserved pasta water into the pan with the mushrooms. Add your double cream, Parmesan, butter, salt and pepper.

Step 6

Transfer the pasta to the pan with the sauce and toss to coat each strand thoroughly.

Step 7

Serve with a sprinkling of Parmesan and some fresh basil or parsley. Buon appetito!