OTTOLENGHI DOES IT AGAIN: CREAMY MISO BUTTER LINGUINI MINUS THE FUSS

Directions

• Step 1 Cook the linguine. Bring a medium, 4-quart pot of water to a boil. Salt the water, add the linguine and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the cooking water.
• Step 2 Soften the shallot. While the pasta cooks, heat the olive oil and 1 tablespoon of the butter in a deep, 12-inch skillet over medium heat. Add the shallot and cook, stirring occasionally, until it begins to soften, 3 to 5 minutes.
• Step 3 Brown the mushrooms. Add the shiitakes and black pepper. Cook, stirring occasionally, until the mushrooms have released their moisture, the liquid has evaporated and they begin to brown, 5 to 7 minutes.
• Step 4 Start the sauce. Stir in the garlic, miso, vinegar and soy sauce. Add the reserved pasta water and increase the heat to medium-high to bring it to a boil. Reduce the heat to a gentle simmer.
• Step 5 Add the butter. Stir in the remaining 6 tablespoons of cold butter, one piece at a time, stirring constantly until the sauce becomes smooth and slightly thickened, about 3 minutes.
• Step 6 Finish the pasta. Add the drained linguine and toss to coat. Add the spinach in batches if necessary, tossing gently until wilted, 1 to 2 minutes.
• Step 7 Taste before adding any more salt, as the miso and soy sauce already contribute saltiness. Adjust the pepper as needed. Divide among bowls, sprinkle with shichimi togarashi and serve with lemon wedges.
• Step 8 Recipe note: Vegetarian as written. To make a vegan version, use plant-based butter, egg-free pasta and seasonings without animal-derived ingredients.