Mushroom, White Bean, and Spinach “Scampi”Photo Credit : Styled and photographed by Liz Neily
1 teaspoon kosher salt, plus more for the pasta water
1 pound linguine, uncooked
5 tablespoons olive oil, divided, plus more for drizzling
1 pound sliced white mushrooms, oyster mushrooms, or “baby bellas,” or a combination
5 ounces baby spinach
8 large garlic cloves, minced
½ teaspoon red pepper flakes
2 (15 ounce) cans cannellini or other white beans, rinsed and drained
1 cup vegetable or chicken stock
2/3 cup white wine
2 tablespoons lemon juice
5 thin lemon slices
Minced parsley and freshly grated Parmesan cheese, for garnish
Bring a large pot of water to a rolling boil. Add a palmful of kosher salt, then add the linguine and cook according to package instructions. After the pasta is cooked and drained, do not discard the cooking water.
Meanwhile, in a very large sauté pan over medium-high heat, warm 4 tablespoons olive oil, then add the mushrooms and 1 teaspoon salt. If adding all the mushrooms at once crowds your pan, cook them in batches (when the pan is crowded, the mushrooms will steam rather than brown).
Stir the mushrooms with the salt and oil, then let them cook, undisturbed, until browned on one side, 2 to 3 minutes. Stir, then cook until the mushrooms are browned all over, 2 to 3 minutes more. Remove the mushrooms with a slotted spoon and set them aside.
Add the remaining 1 tablespoon oil to the pan, then add the spinach, garlic, and red pepper flakes. Cook, stirring often, until the spinach is wilted. Add the beans, stock, white wine, and lemon juice. Scrape the bottom of the pan with a wooden spoon to pick up any yummy browned bits.
Add the pasta to the sauté pan, along with ½ cup of the cooking water. Add the reserved mushrooms and lemon slices, and toss together in the pan. If the mixture seems dry, add more pasta water. Transfer the pasta to a serving bowl. Garnish with parsley, a generous shower of Parmesan, and a drizzle of olive oil.