Mushroom and Samfire pasta with garlic butter and basil

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I love Samfire and have only had it rarely in restaurants, so when I came across it yesterday in Tesco I thought, yes pleaseeee! Samfire is a lovely vegetable grown on the English coast, I believe mostly in Suffolk(?). It is somewhere between asparagus and seaweed but don’t let that put you off! It is best cooked and served simply to enhance the natural flavour. I like it with a little butter and garlic so this inspired my dinner this evening.

Tonight I enjoyed it with mushrooms and pasta; simple, quick and easy.

Ingredients
100g Pasta (I used linguine)
2 large chestnut mushrooms (could be any mushrooms)
Half a pack if Samfire (to taste, though this could be substituted for asparagus, spinach or watercress)
1/2 Cloves of garlic
2 Tsp Olive oil
2 Tsp Light soy sauce
2 Tsp lemon juice, freshly squeezed

Method

1) Cook pasta in boiling water for 7-10 minutes

2) Chop mushrooms and garlic

3) Add half olive oil to pan over medium heat, followed by the mushrooms and cook until starting to colour

4) At this point reduce the heat, add 2 tsp of butter (I used I can’t believe it’s not butter light), and the garlic. Cook briefly

5) Add Samfire, a little more butter and stir in. Cook for c.2-5 minutes

6) Drain pasta and add with some pasta water to pan. Stir through

7) Shred the basil over the pasta and drizzle the remaining oil. Serve in a bowl

8) Add soy sauce and lemon juice to taste and a sprinkling of black pepper if you have it. Stir through thoroughly

9) Enjoy!

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