Calling all garlic lovers! Our latest Stella-inspired recipe is perfect for anyone who likes to get as much bulb for their buck as possible, incorporating a whopping 40 cloves of garlic into a gloriously creamy pasta dish.
- Bring your oil to a very gentle simmer in a small saucepan. Add your garlic cloves and simmer for 1 hour until totally soft. Remove from the oil and mash into a paste with the back of a fork.
- Melt your butter in a large saute pan. Add your mushrooms and fry on a high heat for about 5 mins until they are totally tender, soft and starting to caramelise.
- Remove your mushrooms from the pan. Add your shallots and thyme and cook on a low heat for about 3 mins, until your shallots are soft and the mixture is fragrant. Add pureed garlic and white wine, then simmer for 1 minute before adding your double cream and simmering for 2 mins until slightly thickened.
- Add your pasta, mushrooms, parmesan, lemon zest, splash of pasta water and salt and pepper. Stir to combine, then add your lemon juice, parsley, salt and pepper. Serve immediately!